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Sausage and Chicken Jambalaya

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Serves 6


Ingredients:

2 teaspoons olive oil
2 boneless skinless chicken breasts or thighs, cut into bite-size pieces
8 oz. Andouille Sausage, Kielbasa, or Smoked Sausage, sliced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
Salt, to taste
2 cups uncooked white rice
Ground black pepper, to taste
3 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce, optional
1 can diced stewed tomatoes

Directions:

  1. Heat oil in a large pot over medium high heat. Sauté chicken and sliced sausage until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper.
  2. Cook 5 minutes, or until onion is tender and translucent. Add rice, stir in chicken stock, diced tomatoes, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce, if using and season to taste with salt and pepper.
Course: Appetizer
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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