Chicken & Sausage Jambalya

8
Darla Sibley

By
@urcherished

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

Rating:
★★★★★ 1 vote
Comments:
Cook:
1 Hr

Ingredients

1 lb
sausage-sliced
2
boneless chicken breast
1 Tbsp
olive oil
1 large
onion-chopped
1 bunch
green onion-chopped
2 tsp
minced garlic
2 Tbsp
dried parsley
2 1/2 c
water
1 can(s)
mexican stewed tomatoes
2 c
rice (raw)
2 tsp
salt
1/2 tsp
red pepper {extra spicy 3/4}
2 tsp
kitchen bouquet

Step-By-Step

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.
3~
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*
5~
6Stir well. Place lid on pot.
7Bake in 350' oven for 1 hour.
8After removing from oven...allow to sit without taking lid off for at least 5-10 minutes before removing lid and serving~

About Chicken & Sausage Jambalya

Course/Dish: Chicken, Pork