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Chicken-and-Sausage Jambalaya

Chicken-and-Sausage Jambalaya

Southern Living SEPTEMBER 2003

  • Yield: Makes 6 servings

Ingredients

  • 1 deli-roasted whole chicken
  • 1 pound smoked sausage, cut into 1/4-inch-thick slices
  • 1 medium-size green bell pepper, chopped
  • 1 small onion, chopped
  • 2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
  • 1 (14 1/2-ounce) can chicken broth
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning
  • 2 cups uncooked long-grain rice

Preparation

Remove chicken from bones; cut chicken into bite-size pieces, and set aside.

Cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes. Add bell pepper and onion; cook, stirring occasionally, 3 minutes or until vegetables are tender.

Stir in tomatoes and green chilies, broth, 1 cup water, garlic powder, and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.

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