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Jambalaya




Source of Recipe


email


Recipe Introduction


serves 6 to 8


List of Ingredients




1 pound boneless, skinless chicken breast, cut into 1-inch chunks
1 package (13 ounces) Cajun-style smoked sausage, cut into 1/4-inch
diagonal slices
2 ribs celery, chopped
1 medium-sized onion, chopped
1 medium-sized green bell pepper, chopped
2 cans (14 ounces each) ready-to-use chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked long-grain rice
1 tablespoon Cajun seasoning


Recipe



1. In a soup pot, cook the chicken and smoked sausage over medium
heat for 3 minutes, or until browned, stirring constantly.
2. Add the celery, onion, and bell pepper, and sauté for 6 to 8
minutes, or until the vegetables are tender.
3. Add the chicken broth, diced tomatoes, rice, and Cajun sea soning;
bring to a boil. Reduce the heat to low, cover, and simmer for 45
minutes, or until the rice is cooked and the liquid has been
absorbed.
4. Remove jambalaya from the heat, and let stand for 5 minutes before
serving.