Chicken-and-Sausage Jambalaya

2 Reviews
ADD YOUR REVIEW
Yield
Makes 6 servings
September 2003
RECIPE BY Southern Living

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

jolmert's Review

bkett27027
February 04, 2010
Outstanding for ease, availability of ingredients, and taste!

bkett27027's Review

jolmert
December 20, 2009
This is a great recipe! Wonderful flavor. Use regular Rotel for a bit of a kick. Recommend prepare rice fully outside the jambalaya, then add at the last minute. The rice soaks up too much of the liquid. Otherwise, just terrific! Have made it several times and will again today (cold!)