Chicken-and-Sausage Jambalaya

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Serves 8 people

Categories: Soup-Stew- Chowder

Ingredients

  • 1 (16oz.) pkg. Cajun-style smoked sausage, cut into 1/4 inch slices
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 (32oz.) container chicken broth
  • 1 1/4 cups uncooked long-grain rice
  • 1 Tbsp. Cajun seasoning
  • Garnish: chopped fresh parsley

Directions

  1. Cook smoked sausage in a Dutch oven over medium heat, stirring constantly, 3 minutes or until browned. Add celery, onion, and bell pepper, and sauté 6 to 8 minutes or until vegetables are tender.
  2. Stir in chicken and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is done and liquid is absorbed. Remove from heat, and let stand 10 to 15 minutes before serving. Garnish, if desired.

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