Chicken and Sausage Jambalaya
-2 Tbs. butter
-3/4 lb. boneless, skinless chicken breast cut into 1″ cubes
-1/2 lb. turkey smoked sausage sliced into 1/2″ pieces
-1 c. chopped onions (divided in half)
-1 c. chopped celery (divided in half)
-1 c. chopped green pepper (divided in half)
-1 Tbs. minced garlic (J and I both love garlic, so I put in a little more)
-1 (14.5 oz) can whole tomatoes coarsely chopped-do not drain
-2 3/4 c. fat-free reduced-sodium chicken broth
-1 c. uncooked parboiled rice (I didn’t use parboiled rice…to my knowledge-just some Texmati)
-1/2 c. uncooked brown rice
-1/4 tsp. coarsely ground pepper
-1 tsp. dried thyme leaves
-1/4 tsp. rubbed sage
-1/2 tsp. white pepper (I opted for just adding more black pepper)
Melt butter in large skillet. Add chicken and sausage. Cook over medium-high heat until meat begins to brown. Add 1/2 c. each of onions, celery and bell peppers.
Cook 5 to 8 minutes or until vegetables are tender, stirring frequently. Stir in garlic, tomatoes, remaining 1/2 c. each of raw vegetables and remaining ingredients.
Spray a 9×13″ baking dish with nonstick spray coating; spoon jambalaya into prepared dish. Bake uncovered at 350 F for 1 hours. Makes 10 to 12 servings. (HAH-maybe 8)
J LOVED this recipe-I will be keeping this one. I used my dutch oven thinger for the first bit as my skillet’s too small and I used my lasagna pan to bake it in. I stirred the jambalaya a few times while it was cooking because the rice settled to the bottom.