Chicken & Sausage Jambalaya

 

Chicken & Sausage Jambalaya – spicy hot

  • 3 c. chicken breast meat, cut into bite size pieces
  • 1 lb. smoked sausage, cut into bite size pieces
  • 2 large onions
  • 1 large green pepper
  • 2 cloves garlic
  • 1/2 bunch green onions
  • 1 15 oz. can tomato sauce
  • 1 10 oz. can Rotel tomatoes & chilies
  • 2 cups uncooked long grain rice
  • 2 Tbsp. butter
  • salt to taste (I used 1 tsp.)
  • cayenne pepper to taste (I used 1 tsp., cut back if you don’t like the heat)
  • black pepper to taste (I used 1 tsp.)
  • water as necessary

Season chicken with salt, cayenne pepper, and black pepper. Brown chicken in a large pot with melted butter. Remove chicken. Chop onions and bell pepper. Mince garlic. Brown onions, bell pepper, and garlic in pot. Add tomato sauce and Rotel tomatoes. Simmer 15 minutes. Add chicken and sausage. Cook until chicken is tender. Add rice and chopped green onions. Stir thoroughly. Add enough water to cover ingredients by about 1 inch. Bring to a boil, cover and cook on low heat about 30 minutes or until rice is tender.

 

This recipe seems to have some expensive ingredients, but it makes a good 8 servings.

 

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