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Chicken and Sausage Jambalaya Recipe

   
 

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     Chicken and Sausage Jambalaya

Category   Entrees - Maindishes
Sub Category   Holiday Dish
Servings   6
Preptime   45 min.
Wine/Beverage
Recommendations
  Red

Ingredients
1 c. chopped green pepper
1 c. chopped onion
2 cloves garlic,chopped
1 Tbs. vegetable oil
1 lb. smoked sausage, sliced in 1/4 inch slices
2 tsp. salt
3 whole bay leaves
1/4 tsp. cayenne pepper
1 20 oz. can tomatoes ( I use petite diced)
 
2 c. water
2 boneless, skinless chicken breasts, poached and sliced
2 cups uncooked parboiled rice
1/2 c. chopped fresh parsley

Instructions
In a saucepan, place chicken breasts in water to barely cover. Add a couple of chicken boullion cubes. Cover and cook over medium heat for 15-20 min. or until done. Remove breasts to a cutting board to cool and save broth.
Using a large, iron Dutch oven, saute green pepper, onions, and garlic in vegetable oil until tender. Add remaining ingredients except chicken, rice, and parsley.(I use the broth as part of the water in the recipe). Bring mixture to a boil, add rice and return to a boil. Turn heat to low and simmer for 30 minutes, or until rice is done. Add the chopped chicken and parsley and heat through. Serve with wine. Serves 6.
Note- 2 pounds cooked, deveined shrimp can be substituted for the chicken. I use chicken because my family prefers it over shrimp. The original recipe calls for shrimp.
Serving Suggestions
Serve with a salad and garlic bread and plenty of red wine.


Originally Submitted
6/22/2010





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