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Jambalaya with Chicken and Sausage by Tracy Pennington serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

allergic to seafood, try this jambalaya recipe

Ingredients:

1 tblspn

olive oil

1 large

onion (diced)

1 large

bell pepper (diced)

2 cloves

garlic (minced)

1/2 tsp

salt

1/4 tsp

pepper

1 tsp

paprika

1/2 tsp

oregano (dried)

1/2 tsp

thyme (dried)

1 leaf

bay leaf

1/8 tsp

cayenne pepper

1 tblspn

tomato paste

1 can

diced tomatoes

8 oz

smoked sausage

1 lb

chicken tenders

3 cups

chicken broth

1.50 cups

white rice (uncooked)

Hot Pepper sauce

Directions:

Heat oil in dutch oven; add onions, garlic, peppers and saute until softened (about 10 minutes). Cut chicken and sausage up in bite size pieces. Brown chicken and then add sausage, spices, tomatoe paste, tomatoes and chicken broth. Bring to a boil. Stir in rice, cover and reduce heat to simmer. simmer for about 20 minutes or until rice is done and most of the liquid is absorbed. Season with salt and peper and serve with hot pepper sauce.

Categories:

Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Fat
Main Dishes
Meats
Pasta/Rice/Potatoes
Peanut/Nut Free
Poultry
Spring/Summer
Uses up Left-overs
Wheat Gluten Free