We used a deli chicken to make this entrée easier. Be sure to remove all skin and bones.
Yield: 6 to 8 servings
- 1 (16-ounce) package Cajun-style smoked sausage, cut into 1/4-inch slices
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 medium-size green bell pepper, chopped
- 4 cups chopped cooked chicken
- 1 (32-ounce) container chicken broth
- 1 1/4 cups uncooked long-grain rice
- 1 tablespoon Cajun seasoning
- Garnish: chopped fresh parsley
- Cook smoked sausage in a Dutch oven over medium heat, stirring constantly, 3 minutes or until browned. Add celery, onion, and bell pepper, and sauté 6 to 8 minutes or until vegetables are tender.
- Stir in chicken and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is done and liquid is absorbed. Remove from heat, and let stand 10 to 15 minutes before serving. Garnish, if desired.
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