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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Makes-your-tongue-sweat Jambalaya! A BIG hit in my house. Awesome with an ice cold beer! Ingredients:
2 1/2 boneless skinless chicken breasts (cut into 1-inch cubes) |
salt and pepper, to taste |
1/4 teaspoon creole seasoning |
1 tablespoon vegetable oil (for browning meats) |
5 links cooked sausage |
1/4 cup yellow bell pepper, diced |
1/4 cup red bell pepper, diced |
1/4 cup onion, diced |
1 teaspoon crushed red pepper flakes |
1 1/2 teaspoons garlic powder |
1 1/2 teaspoons chili powder |
3 cups chicken broth |
1 (14 1/2 ounce) can stewed tomatoes |
1/4 cup zucchini (optional-as filler) |
1/4 cup yellow squash (optional-as filler) |
4 small habanero peppers |
Directions:
1. Brown cubed chicken in heated oil over medium heat in skillet for ten (10) minutes.
2. Add sausage links and cook until browned.
3. Remove meat, set inside a Dutch oven.
4. Place peppers, onions, zucchini, squash, garlic powder, crushed red pepper, chili powder and Creole Seasoning in same skillet until tender.
5. Add pepper mix to meat.
6. Add rice, broth and stewed tomatoes.
7. Bring to a boil, simmer on medium heat for 30 minutes.
8. Serve with fresh lime wedges on the side, if desired.
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