chicken & sausage jambalya
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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prep time
cook time
1 Hr
method
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yield
Ingredients
- 1 pound sausage-sliced
- 2 - boneless chicken breast
- 1 tablespoon olive oil
- 1 large onion-chopped
- 1 bunch green onion-chopped
- 2 teaspoons minced garlic
- 2 tablespoons dried parsley
- 2 1/2 cups water
- 1 can mexican stewed tomatoes
- 2 cups rice (raw)
- 2 teaspoons salt
- 1/2 teaspoon red pepper {extra spicy 3/4}
- 2 teaspoons kitchen bouquet
How To Make chicken & sausage jambalya
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Step 1Brown the 2 chicken breast in the olive oil...remove from skillet and cut into bite size pieces. -
Step 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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Step 3~
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Step 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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Step 5~
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Step 6Stir well. Place lid on pot.
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Step 7Bake in 350' oven for 1 hour.
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Step 8After removing from oven...allow to sit without taking lid off for at least 5-10 minutes before removing lid and serving~
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