Chicken and Sausage Jambalaya Recipe
Ingredients
| 4 (4-ounce) skinned, boned chicken breast halves | ||
| Ground red pepper | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| 3/4 pound lean turkey sausage | ||
| Onion | 2 1/4 Cup (16 tbs), chopped | |
| Celery | 2 Cup (16 tbs), chopped | |
| Green onions | 1 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Water | 2 1/2 Cup (16 tbs) | |
| 1 teaspoon chicken-flavored bouillon granules | ||
| 1/2 teaspoon browning-and-seasoning sauce | ||
| 1 1/4 cups long-grain rice, uncooked | ||
Directions
Cut chicken into bite-size pieces; sprinkle with ground red and black pepper.
Coat an electric skillet with cooking spray; heat to medium-high (325°).
Add chicken; cook 3 to 5 minutes or until lightly browned, stirring frequently.
Remove chicken from skillet; drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Reduce heat to medium (300°).
Add sausage, and cook until meat is browned, stirring to crumble.
Remove sausage from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; heat to medium-high (325°).
Add onion and next 5 ingredients; saute until tender.
Add chicken; cover, reduce heat, and cook 10 minutes or until thoroughly heated.
Combine water, bouillon granules, and browning-and-seasoning sauce, stirring well; add to chicken mixture.
Bring to a boil; stir in sausage and rice.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Spoon jambalaya into individual bowls; garnish with green onion fans, if desired.
Coat an electric skillet with cooking spray; heat to medium-high (325°).
Add chicken; cook 3 to 5 minutes or until lightly browned, stirring frequently.
Remove chicken from skillet; drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Reduce heat to medium (300°).
Add sausage, and cook until meat is browned, stirring to crumble.
Remove sausage from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; heat to medium-high (325°).
Add onion and next 5 ingredients; saute until tender.
Add chicken; cover, reduce heat, and cook 10 minutes or until thoroughly heated.
Combine water, bouillon granules, and browning-and-seasoning sauce, stirring well; add to chicken mixture.
Bring to a boil; stir in sausage and rice.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Spoon jambalaya into individual bowls; garnish with green onion fans, if desired.
Chef
