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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
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We like this Creole way of making Jambalaya. I use Zatarain's Jambalaya rice mix, and the rest of the recipe, I use things I like together for a different, spicy taste. Ingredients:
1 lb boneless skinless chicken breast |
1 lb hot italian sausage |
1 red bell pepper |
1 green bell pepper |
1 1/2 cups sweet onions |
1 (14 1/2 ounce) chicken broth |
1/8 cup chicken base |
2 (14 1/2 ounce) stewed tomatoes |
1 (14 1/2 ounce) canned tomatoes |
1 teaspoon tabasco sauce |
1 tablespoon salt |
1 (14 ounce) bag frozen corn |
1 (14 ounce) italian cut green beans |
1 tablespoon worcestershire sauce |
1 (8 ounce) package zatarain's jambalaya mix |
1/2 cup water |
1 (8 ounce) can tomato sauce |
Directions:
1. Fry the cut-up chicken and the Italian sausage, in a large frying pan, fry well.
2. Take the meat out of this pan and fry the pepper and the sweet onion until crisp-tender.
3. Add the chicken broth and the chicken bouillon.
4. Add the 3 cans of tomatoes, tomato sauce, and 1/2 cup water, also the salt and Tabasco to taste.
5. Simmer 3 hours (crockpot works good for this).
6. After simmering, add the corn, beans, and the Worcestershire sauce.
7. Last add the package rice mix with 1/2 of the seasoning packet-or if you like it really hot, put the whole seasoning packet, but I do not like it that hot.
8. Cook until the rice is tender. Mm mm good.
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