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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 437
% Daily Value**
Total Fat 13g
19%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 30mg
10%
Sodium 1610mg
67%
Total Carbohydrate 62g
21%
Dietary Fiber 4g
15%
Sugars 5g
Protein 18g
Vitamin A  17%Vitamin C  57%
Calcium  4%Iron  24%
Potassium  18%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Easy Sausage and Chicken Jambalaya

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Cup Vegetable Oil for greasing
1 Chicken Breast cut up or boned
1 1/2 Pounds Andouille Sausage finely chopped, about 1/2 cup
4 Cups Onions chopped small
2 Cups Celery chopped
2 Cups Green Bell Peppers minced
1 Tablespoon Garlic chopped
4 Cups Rice long grained
5 Cups Chicken Stock low fat, low sodium, plus 2 teaspoons
2 1/2 Teaspoons Salt (non iodized)
2 Cups Green Onions chopped (up to 5)
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Directions:

1. Season and brown chicken in oil (lard, bacon drippings are traditional) over med-high heat.

2. Add sausage to pot (cut in 1/4" rounds) and saute with chicken.

3. Remove both from pot. For brown jambalaya, either add heaping Tbsp brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet.

4. For red jambalaya, delete this. (I prefer to make a deep chestnut colored roux).

5. Saute onions, celery, green pepper and garlic to the tenderness that you desire.

6. Return chicken and sausage to pot. Add liquid and salt, pepper, and other desired seasonings and bring to boil.

7. If using Kitchen Bouquet for brown jambalaya, add 1-2 Tbsp.

8. For red jambalaya, add approx 1/4 cup paprika, and you may want to use 1/2 stock and 1/2 tomato juice or V-8 for your liquid.

9. Add rice and return to boil. Cover and reduce heat to simmer.

10. Cook for total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely.

11. Add green onions and chopped tomatoes if desired.

12. For seafood jambalaya, follow the first two steps, and then return seafood here.

13. NOTE: 1 cup raw long grain rice will feed 3 people.

14. 4 keys: 1 cup rice to a total of 2 cups of trinity in any combination (trinity = onions, celery and green pepper) 1 cup raw rice to 1-1/4 cups liquid over season to compensate for the rice.

15. Cook for a total of 30 minutes, turning completely after 10 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 57% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Bell Pepper, MSG, Poultry, Rice, Spring Onion, Garlic, Celery, Beef, Onion allergies.
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