Chicken-sausage Jambalaya
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cajun | Cajun, Chicken, Ethnic, Poultry | 4 | Servings |
INGREDIENTS
| 2 1/2 | T | Vegetable oil |
| 6 | Cajun-style sausages, cut | |
| into small pieces | ||
| 4 | Boneless chicken breast | |
| halves diced | ||
| 1 | Onion, chopped | |
| 2 | Green bell peppers, chopped | |
| 2 | Ribs celery, chopped | |
| 1 1/2 | t | Minced garlic |
| 2 | c | Raw rice |
| 2 1/2 | c | Chicken stock, up to 3 |
| 2 | Bay leaves | |
| 1 1/2 | t | Salt |
| 3/4 | t | Cayenne pepper |
| 3/4 | t | White pepper |
| 3/4 | t | Black pepper |
| 1 | t | Dried thyme |
INSTRUCTIONS
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. Recipe by: The Dallas Morning News Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 634
Calories From Fat: 148
Total Fat: 16.8g
Cholesterol: 77.6mg
Sodium: 1152.6mg
Potassium: 487.9mg
Carbohydrates: 90g
Fiber: 7.4g
Sugar: 4.1g
Protein: 37.2g