chicken & sausage jambalya
(1 rating)
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I put this recipe together years ago. My husband makes this his supper request regularly! {I have used Cajun stewed tomatoes if I couldn't find the Mexican} {also if you want it to be extra spicy...add 3/4 tsp. red pepper instead of the 1/2 tsp.} *I serve with Petite Pois Peas & some biscuits....MMM-GOOD
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(1 rating)
cook time
1 Hr
Ingredients For chicken & sausage jambalya
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1 lbsausage-sliced
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2boneless chicken breast
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1 Tbspolive oil
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1 lgonion-chopped
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1 bunchgreen onion-chopped
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2 tspminced garlic
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2 Tbspdried parsley
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2 1/2 cwater
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1 canmexican stewed tomatoes
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2 crice (raw)
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2 tspsalt
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1/2 tspred pepper {extra spicy 3/4}
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2 tspkitchen bouquet
How To Make chicken & sausage jambalya
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1Brown the 2 chicken breast in the olive oil...remove from skillet and cut into bite size pieces. -
2In a Dutch oven pot; brown sausage. Remove and add chopped onion, green onion, & garlic *if the sausage doesn't make enough grease, add just a little oil so you can saute until tender.
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3~
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4Take off heat. Add stewed tomatoes, water, kitchen bouquet, salt, red pepper, & dried parsley. *I run the stewed tomatoes through the blender to chop up a little bit before adding to Dutch oven*
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5~
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6Stir well. Place lid on pot.
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7Bake in 350' oven for 1 hour.
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8After removing from oven...allow to sit without taking lid off for at least 5-10 minutes before removing lid and serving~
- 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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