OK, this one takes a little longer (10 or 15 minutes longer) than most of the stuff I make, but I love Jambalaya, don’t you? And any leftovers are great for lunch. Serve with a salad and some cornbread and you’ll feel like you’re on vacation.
4 chicken breasts (halves) cut into bite sized pieces
3 links smoked sausage cut into bite sized pieces
1 tablespoon oil
2 cloves garlic, minced
1 cup diced green peppers
1 cup diced red peppers
1 large onion, diced
3 1/4 cups chicken broth
1 -14 oz. can petite diced tomatoes with juice
2 tablespoons fresh parsley, or 1 teaspoon dried
1 1/2 cups rice
1 teaspoon ground thyme
1 teaspoon cajun spice mix
1 teaspoon chili powder
1 teaspoon cumin
dash tabasco sauce
1/2 teaspoon salt
Real recipe has 1/2 package frozen okra, but I don’t like okra so I don’t put it in. You should if you like it.
In a large dutch oven, brown chicken and sausage in oil until browned. Add onion, peppers and garlic and stir until onion is transparanet.
Add remaining ingredients.
Bring to a boil.
Reduce heat to low and simmer covered for 20-25 minutes.
Something different for a change!