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Chicken-Sausage Jambalaya - 2c

a2, cajun, poultry, sausage, spice

2 1/2 tablespoons vegetable oil
6 lengths cajun-style sausages; cut into small pieces
4 each boneless chicken breast; halves, diced
1 small onion; chopped
2 small green bell peppers; chopped
2 ribs celery; chopped
1 1/2 teaspoon minced garlic
2 cups raw rice
2 1/2 cups chicken stock; (up to 3)
      ---- SpiceMix ----
2 each bay leaves
1 1/2 teaspoon salt
3/4 teaspoons cayenne pepper
3/4 teaspoons white pepper
3/4 teaspoons black pepper
1 teaspoon thyme; dried

Add vegetable oil to large saucepan over medium heat. Add sausage and cook
until lightly browned, about 8 minutes. (If using leftovers, add them 5 to
10 minutes before serving so they are heated through.) Add chicken and
cook until lightly browned, about 3 to 4 minutes. Stir constantly. Add
chopped onion, bell pepper and celery. After 3 to 4 minutes, add spice mix
and garlic. Stir, scraping the bottom of the pan. Add rice and chicken
stock. Cook, uncovered, until stock is absorbed and rice is tender. Remove
bay leaves.

To make Spice Mix: Combine bay leaves, salt, cayenne, white pepper, black
pepper and dried thyme.

Contributor: The Dallas Morning News

Yield: 4 servings

Preparation Time: 0:00

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