Chicken and Sausage Jambalaya Recipe

  • 2 tablespoons vegetable oil
  • 1/2 small onion, finely chopped
  • 4 chicken breast halves, boneless, skinless, diced
  • 2 carrots, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/2 can mushroom pieces, drained (8 ounce can)
  • 1/2 green bell pepper, seeded, chopped
  • 1/2 pound smoked sausage, sliced
  • 3 cups chicken broth
  • 1 1/2 cups long grain white rice
  • 1/8 teaspoon cayenne pepper, to taste
  • salt and pepper, to taste
Container:Large soup pot
  • Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft.
  • Add the chicken and continue cooking, stir constantly so that it does not stick.
  • When the chicken is browned, add the carrots, celery, mushrooms, bell pepper, and sausage.
  • Pour in the broth, and bring to a boil.
  • Add the rice and season with cayenne, salt, and pepper.
  • Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.
Similar Recipes
Chicken and Sausage Casserole
chicken broth
Chicken and Shrimp Jambalaya
bay leaves
green pepper
(16 oz.) can whole tomatoes
Easy Jambalaya
McCormick® Perfect Pinch® Cajun Seasoning
(14 1/2 ounces) stewed tomatoes
boneless skinless chicken breasts
chicken broth
long grain rice

Chicken and Sausage Jambalaya Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved,