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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is my most requested recipe to make. Most times I have to double it because somehow it gets out that I'm making jambalaya, and people just seem to show up at dinner time. Ingredients:
2 teaspoons olive oil |
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1 lb hot smoked sausage, sliced |
1 medium onion, diced |
1 green bell pepper, diced |
1/2 cup celery, diced |
2 tablespoons garlic, chopped |
1/4 teaspoon cayenne pepper |
1/2 teaspoon onion powder |
salt and pepper |
1 tablespoon cajun seasoning (to taste) |
3 cups white rice, uncooked |
6 cups chicken stock |
1 teaspoon hot pepper sauce |
6 green onions, sliced |
Directions:
1. Heat olive oil in a large pot over medium high heat.
2. Sauté chicken and kielbasa until lightly browned, about 5 minutes.
3. Stir in onion, bell pepper, celery and garlic.
4. Season with cayenne, onion powder, salt and pepper, and Cajun seasoning.
5. Cook 5 minutes, or until onion is tender and translucent.
6. Add rice; stir in chicken stock.
7. Bring to a boil; reduce heat; cover; simmer 20 minutes or until rice is tender.
8. Stir in hot pepper sauce.
9. Top with green onion.
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