Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya Adapted from cooking.com

Serves 4

RECIPE INGREDIENTS

1 tablespoon vegetable oil

1/2 pound andouille sausages

1 large onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 1/2 cups long-grain rice

3 cups canned low-sodium chicken broth

1/4 teaspoon cayenne pepper

2 bay leaves

1 1/2 teaspoons salt

1 pound rotissiere chicken, primarily white meat, skinned and torn into bite sized pieces

DIRECTIONS

Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.

Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.

Stir in chicken. Cover and simmer until  rice is tender, about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes.

Chicken and Sausage Jambalaya Adapted from cooking.com

Serves 4

RECIPE INGREDIENTS

1 tablespoon vegetable oil

1/2 pound andouille sausages

1 large onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 1/2 cups long-grain rice

3 cups canned low-sodium chicken broth

1/4 teaspoon cayenne pepper

2 bay leaves

1 1/2 teaspoons salt

1 pound rotissiere chicken, primarily white meat, skinned and torn into bite sized pieces

DIRECTIONS

Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.

Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.

Stir in chicken. Cover and simmer until  rice is tender, about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes.