Sunday, August 8, 2010

Chicken & Sausage Jambalaya

6 Italian Sausages
3 chicken breasts (or 12 thighs)
1 tbsp oil
1 green pepper, chopped
1 red pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 can tomatoes chunks (28 oz)
2 tbsp tomato paste
4 cups chicken broth
1 can kidney beans (19 oz)
1 tsp each chili powder, oregano, cumin
½ tsp thyme and black pepper
½ cup fresh chopped parsley (optional)
hot sauce to taste
2 cups long grain white rice

If using chicken breast, cut into chunks. Place sausages and chicken on baking sheet. Sprinkle with cajun seasoning and bake at 375F for ~30 minutes until cooked. Cut sausage into bite size pieces. In large pot, cook onion, peppers and garlic in oil until soft. Add tomatoes, paste, chicken broth, beans, spices and hot sauce. Stir in chicken and sausages. Simmer for 15 minutes. Add rice. Bring to boil, cover and simmer 20-25 minutes until rice is tender.

Note: If you would like a soupier meal, reduce rice to 1 cup.

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