1-2-3 Jambalaya

TMaruhn's Note:

After sauteing everything, I add the rice (2 cups instead of 3) and 4 cups of liquid (chicken broth, beef, or a combination) plus an envelope of dry onion soup mix, omitting the French Onion Soup. Instead of baking, I cook on the stovetop till the rice is done and the liquid is absorbed. I also use less seasoning to be less spicy.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 10

• 1 large onion , diced
• 1 large green bell pepper , diced
• 1 lb smoked sausage , cut into 1/4-inch slices
• 1 tablespoon olive oil
• 4 cups chopped chicken (cooked)
• 3 cups long-grain rice , uncooked
• 1 (15 ounce) can red beans , drained & rinsed
• 2 (10 ½ ounce) cans French onion soup , undiluted
• 1 (14 ½ ounce) can chicken broth
• 1 (14 ½ ounce) can beef broth
• 2 -3 teaspoons creole seasoning
• 2 -3 teaspoons hot sauce

Garnish

• fresh fresh cilantro stem

Directions:

1. Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.
2. Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

Reviews

[Sydney Mike]

A neighbor that I'm often cooking for had asked about a jambalaya (something I've never made before) & so I picked this one, & am very pleased with it! I cut the recipe in half & did follow the suggestions in the recipe's introduction, but I also used just a teaspoon of the creole seasoning & only a dash of hot sauce! Interestingly pleasant taste, & satisfying, too! Thanks for introducing me to jambalaya! [Tagged, made & reviewed for one of my adopted chefs in this Spring's Pick A Chef]