Chicken and Sausage Jambalaya |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
4 ounces smoked sausage (1 1/2-inch cubes) |
1 lb skinless chicken breast (1 1/2-inch cubes) |
1 tablespoon olive oil |
1 1/2 cups onions (finely chopped) |
1 1/2 cups green peppers (finely chopped) |
1 1/2 cups celery (finely chopped) |
2 bay leaves |
1 teaspoon salt |
1/2 teaspoon thyme |
1 teaspoon oregano |
1/4 teaspoon cayenne pepper |
1/2 teaspoon tabasco sauce |
1 teaspoon garlic powder |
1 (8 ounce) can tomato sauce |
2 cups instant rice |
3 cups chicken stock |
1/4 cup scallion (chopped) |
2 tablespoons parsley |
Directions:
1. In a large pot, sauté sausage in one teaspoon of the oil over med-high heat for five minutes Add one teaspoon oil and chicken.
2. Sauté for five more minutes.
3. Remove sausage and chicken from pot, set aside.
4. Add remaining oil, onions, peppers and celery.
5. Sauté until lightly browned.
6. Add bay leaves, salt, thyme, oregano, cayenne pepper, Tabasco, and garlic powder and continue cooking for five minutes, stirring frequently.
7. Add rice and tomato sauce and mix well.
8. Cook five minutes.
9. Add chicken stock and bring to a boil.
10. Reduce heat, cover and simmer for 20 minutes.
11. Return chicken and sausage to the pot.
12. Add scallions and parsley and cook for five minutes longer.
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