Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

niedziela, 16 lutego 2014

Chicken and Sausage Jambalaya

Time: 1 hrs

Ingredients

• 2 tablespoons canola oil
• 1 1/2 cups sausage, cut into slices
• 1 cup red bell pepper, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 cup yellow bell pepper, finely chopped
• 3 cups onions, finely chopped
• 2 cups celery, finely chopped
• 2 bay leaves
• 2 1/2 cups chicken breasts, chopped
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons jalapeno peppers, finely chopped
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper
• 3 garlic cloves, minced
• 1 (15 ounce) can diced tomatoes (do not drain)
• 1 (15 ounce) can chicken broth
• 1 1/2 cups basmati rice
• 1 cup green onion, thinly sliced

Directions

• 1 Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
• 2 Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
• 3 Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
• 4 Add diced tomatoes and broth, and bring to a boil. Stir in rice.
• 5 Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.