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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Mel Miller of Perkins, Oklahoma shares this meaty and satisfying jambalaya. Ingredients:
1 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1/2-inch slices |
1 pound boneless skinless chicken breasts, cubed |
1 large onion, chopped |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
4 garlic cloves, minced |
2 tablespoons butter |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1/2 teaspoon hot pepper sauce |
1/4 to 1/2 teaspoon cayenne pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon white pepper |
1/8 teaspoon pepper |
1/2 pound uncooked medium shrimp, peeled and deveined |
hot cooked rice, optional |
Directions:
1. In a Dutch oven, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.
2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months. Yield: 8 servings.
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