Chicken-and-Sausage Jambalaya |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 deli-roasted whole chicken |
1 pound smoked sausage, cut into 1/4-inch-thick slices |
1 medium-size green bell pepper, chopped |
1 small onion, chopped |
2 (10-ounce) cans rotel milder diced tomatoes & green chilies |
1 (14 1/2-ounce) can chicken broth |
1 cup water |
1 teaspoon garlic powder |
1 teaspoon cajun seasoning |
2 cups uncooked long-grain rice |
Directions:
1. Remove chicken from bones; cut chicken into bite-size pieces, and set aside.
2. Cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes. Add bell pepper and onion; cook, stirring occasionally, 3 minutes or until vegetables are tender.
3. Stir in tomatoes and green chilies, broth, 1 cup water, garlic powder, and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.
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