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Chicken Jambalaya, One-Pot (M, TNT)
Source: Adapted by Lauren Morris from Cooking Light 2003 November
Serves: 6

Small amount of olive oil
4 boneless chicken breast cutlets
2 large turkey sausages
1 large onion, chopped
2 stalks celery, chopped
1 red pepper, chopped
1 tsp garlic, minced
1/2 tsp dried thyme
1/4 tsp red pepper, ground
2 cups rice
1 small can tomato sauce
Enough chicken broth to make 4 cups liquid including the tomato sauce

In a large pan that can be covered later, heat the olive oil. Cut the chicken and sausage into small pieces 1" to 2" and add to the olive oil. Cook, stirring occasionally, until no longer pink.

Add the onion, celery, red pepper, garlic, thyme, and ground red pepper and cook for a few more minutes. Add the rice and 4 cups liquid, cover and simmer on low heat until the liquid is absorbed. Stir it occasionally so the bottom doesn't burn.

Poster's Notes:
My son added hot sauce to his and said next time to put in more sausage and less chicken.

I used sweet sausage, but son said use spicy next time.

I used instant chicken soup and water with the tomato sauce.

Posted by Lauren Morris

Nutritional Info Per Serving: N/A