chicken and italian sausage jambalaya
(1 rating)
My children tend to be picky eaters but both really love this dish. It's easy to make and very flavorful
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For chicken and italian sausage jambalaya
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2 Tbspoil
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1 pkgitalian sausage ( hot or mild) cut into bite size pieces
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2chicken breasts cut into bite size pieces also (i often use left over baked chicken or rotisserie chicken if i have it on hand)
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1 lgred bell pepper chopped
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1 lgonion diced
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4-5celery stalks chopped
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2 Tbspgarlic minced
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1/4 cwhite wine
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1 1/2 clong grain white rice
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3 cchicken broth
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tony chaceres seasoning to taste
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salt and pepper to taste
How To Make chicken and italian sausage jambalaya
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1Heat the oil on medium in a large skillet. Cook chicken through, about 5 minutes and remove from pan. Add more oil if needed and add sausage and cook through. Remove from pan.
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2If needed, add a bit more oil and add diced onion, pepper and celery to pan and sauté for about 5 minutes or until the veggies begin to soften. Add garlic and sauté for about 2 minutes. At this point, I deglaze the pan with the white wine. If you chose not to use the wine pour a bit of the chicken stock in and get all the bits of sausage and browned goodness off the bottom of the pan.
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3Return the meats to the skillet and stir. Add the rice, chicken broth and Tony’s. Also add salt and pepper. Amount of salt will depend on the amount of Tony’s and the amount of salt in the broth. Bring to a boil. Cover and reduce to simmer and cook for 18-20 minutes. Stir to mix all ingredients well.
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4I serve with salad and crescent rolls.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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