Chicken Sausage Jambalaya |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time. Ingredients:
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 teaspoon salt, divided |
3/4 teaspoon pepper, divided |
1/4 teaspoon paprika |
2 tablespoons vegetable oil |
1 cup sliced green onion |
1 cup sliced celery |
1 cup sliced green pepper |
1/2 cup sliced sweet red pepper |
1/2 pound fully cooked johnsonville® smoked sausage, cut into 1/4-inch slices |
1 cup uncooked long grain rice |
1 garlic clove, minced |
1/8 to 1/4 teaspoon cayenne pepper |
2 cups chicken broth |
Directions:
1. Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside.
2. In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Yield: 4-6 servings.
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