Chicken-and-Sausage Jambalaya |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We used a deli chicken to make this entrée easier. Be sure to remove all skin and bones. Ingredients:
1 (16-ounce) package cajun-style smoked sausage, cut into 1/4-inch slices |
2 celery ribs, chopped |
1 medium onion, chopped |
1 medium-size green bell pepper, chopped |
4 cups chopped cooked chicken |
1 (32-ounce) container chicken broth |
1 1/4 cups uncooked long-grain rice |
1 tablespoon cajun seasoning |
garnish: chopped fresh parsley |
Directions:
1. Cook smoked sausage in a Dutch oven over medium heat, stirring constantly, 3 minutes or until browned. Add celery, onion, and bell pepper, and sauté 6 to 8 minutes or until vegetables are tender.
2. Stir in chicken and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is done and liquid is absorbed. Remove from heat, and let stand 10 to 15 minutes before serving. Garnish, if desired.
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