Chicken-sausage jambalaya

4 Servings

Ingredients

Quantity Ingredient
2½ tablespoon Vegetable oil
6 Cajun-style sausages; cut into small pieces
4 Boneless chicken breast halves, diced
1 small Onion; chopped
2 smalls Green bell peppers; chopped
2 Ribs celery; chopped
1½ teaspoon Minced garlic
2 cups Raw rice
2½ cup Chicken stock; (up to 3)
2 Bay leaves
1½ teaspoon Salt
¾ teaspoon Cayenne pepper
¾ teaspoon White pepper
¾ teaspoon Black pepper
1 teaspoon Dried thyme

Directions

SPICE MIX

Add vegetable oil to large saucepan over medium heat. Add sausage and cook until lightly browned, about 8 minutes. (If using leftovers, add them 5 to 10 minutes before serving so they are heated through.) Add chicken and cook until lightly browned, about 3 to 4 minutes. Stir constantly. Add chopped onion, bell pepper and celery. After 3 to 4 minutes, add spice mix and garlic. Stir, scraping the bottom of the pan. Add rice and chicken stock.

Cook, uncovered, until stock is absorbed and rice is tender. Remove bay leaves. To make Spice Mix: Combine bay leaves, salt, cayenne, white pepper, black pepper and dried thyme.

Recipe by: The Dallas Morning News Posted to MC-Recipe Digest V1 #781 by John Snell, jws@... on

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