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Chicken Sausage Jambalaya

Total Time

Prep: 10 min. Cook: 50 min.

Makes

4-6 servings

Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/4 teaspoon paprika
  • 2 tablespoons vegetable oil
  • 1 cup sliced green onion
  • 1 cup sliced celery
  • 1 cup sliced green pepper
  • 1/2 cup sliced sweet red pepper
  • 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
  • 1 cup uncooked long grain rice
  • 1 garlic clove, minced
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 cups chicken broth

Directions

  1. Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside.
  2. In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

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