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Chicken-and-Sausage Jambalaya


Makes 6 to 8 servings


  • 2 tablespoons butter or margarine
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 pound smoked sausage, cut into 1/2-inch-thick pieces
  • 4 cups chopped cooked chicken
  • 2 cups uncooked long-grain rice
  • 2 (10 1/2-ounce) cans beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Melt butter in a large Dutch oven over medium heat; add chopped celery, onion, and bell pepper, and sauté 5 minutes or until tender. Add sausage, and sauté 5 minutes.

  2. Stir in chicken and remaining ingredients; bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.