Gonzales Chicken Jambalaya Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Nonstick olive oil cooking spray | ||
| 1/4 pound turkey link sausage | ||
| Fat | 1 Can (10oz) | |
| 8 ounces boneless, skinned chicken breast, diced medium | ||
| Black forest ham slice | 1 , diced | |
| 1 cup each chopped onion and green bell pepper | ||
| Green onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Tomatoes | 1 Can (10oz) | |
| Worcestershire sauce | 1/4 Cup (16 tbs) | |
| Hot pepper sauce | 2 Teaspoon | |
| Dried thyme | 2 Teaspoon | |
| 1/8 teaspoon each freshly ground black pepper and salt | ||
| Parsley | 2 Tablespoon, chopped | |
| White rice | 1 1/2 Cup (16 tbs), uncooked | |
Directions
1. Coat large Dutch oven with cooking spray. Heat over medium-high heat. Add sausage. Brown thoroughly, 2 to 3 minutes. Remove. Halve sausages lengthwise, then thinly slice crosswise. Return to hot pan. Stir, adding a splash of chicken broth to prevent sausage from sticking and overbrowning.
2. Add chicken. Cook, stirring frequently, 2 minutes or until lightly browned, adding more chicken broth as needed to prevent sticking and overbrowning. Add ham. Cook, stirring, 1 more minute. Remove meats. Set aside. Add splash of chicken broth to pan, stirring up any browned bits from bottom.
3. Add onion, green pepper, celery, green onion, and garlic. Cook, stirring, over high heat until softened, 2 to 3 minutes. Add broth as needed to prevent sticking and overbrowning.
4. Add tomatoes and remaining chicken broth. Add all remaining ingredients, except rice. Cover. Reduce heat to low. Simmer 25 minutes.
5. Meanwhile, in medium saucepan cook rice according to package directions. Stir rice into chicken mixture. Heat through. Serve in shallow bowls.
2. Add chicken. Cook, stirring frequently, 2 minutes or until lightly browned, adding more chicken broth as needed to prevent sticking and overbrowning. Add ham. Cook, stirring, 1 more minute. Remove meats. Set aside. Add splash of chicken broth to pan, stirring up any browned bits from bottom.
3. Add onion, green pepper, celery, green onion, and garlic. Cook, stirring, over high heat until softened, 2 to 3 minutes. Add broth as needed to prevent sticking and overbrowning.
4. Add tomatoes and remaining chicken broth. Add all remaining ingredients, except rice. Cover. Reduce heat to low. Simmer 25 minutes.
5. Meanwhile, in medium saucepan cook rice according to package directions. Stir rice into chicken mixture. Heat through. Serve in shallow bowls.
Chef
