Thursday, February 18, 2010

Chicken and Sausage Jambalaya

This has become one of our favorite meals. I have changed it a little from the original by using cooked turkey sausage instead of andouille and increasing the amount of meat. Using the smoked sausage cuts out some fat, some cook time, and it's easier to find in most stores.

Chicken and Sausage Jambalaya
Adapted from:

1 tbsp olive oil
1 large onion - diced
2 ribs celery - diced
1 green bell pepper - diced
2 cloves garlic - minced
2 cups rice
4 cups low sodium chicken broth
1/2 tsp cayenne
2 bay leaves
1 1/2 tsp salt
1 lb Turkey Smoked Sausage, cut into 1/4 inch slices
1 1/2 lb boneless, skinless chicken breast, cut into 1 inch pieces

Heat oil in large pot. Add vegetables and garlic until soft. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil then reduce heat to low. Cover and simmer 15 minutes.

Stir in chicken. Cover and simmer until chicken is just done. Usually 5-8 minutes. Remove from heat and let stand covered for 2 minutes.

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