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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I got this recipe from a friend's step-mother and have made it several times. This recipe makes a ton of Jambalaya and is great leftover. You can alter the spice as you like. Ingredients:
1 lb smoked sausage |
4 chicken breasts (cubed) |
1 (8 ounce) can diced rotel tomatoes |
1 bell pepper (medium) |
2 yellow onions (medium) |
1 bunch green onion |
4 garlic cloves |
Directions:
1. Cut chicken and sausage into small pieces.
2. Put the liquid from tomatoes over the sausage, let soak.
3. Put diced rotel over chicken, let soak.
4. Chop bell pepper, onion, garlic, and green onion into really small pieces.
5. Heat 1/4 cup of oil on a medium to low fire.
6. Drain sausage (save liquid).
7. Put sausage in and brown it until they become sticky. Remove sausage and put aside.
8. Add chicken and rotel in the same oil and cook until it becomes brown and sticky. Remove chicken and set aside.
9. Leave the same oil in the pot (add a little more if needed) and add onion, bell pepper, garlic and a little bit of green onions (save most of the green onions to add at the end).
10. Fry everything down until it is soft and has browned. (this may take 10 to 15 minutes).
11. Once everything has browned, add chicken and sausage back into the pot.
12. Add 3 cups of uncooked rice. Stir it all together well and let it fry for a minute or two.
13. Measure out 3 1/2 cups of rotel juice and chicken broth combined. Add to the pot.
14. When contents of the pot come to a boil, cover and simmer for 30 to 45 minutes. (Make sure the fire is low) Try not to open the pot for at least 30 minutes.
15. When it is done sprinkle remaining green onions over it and serve.
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