Chicken and Sausage

"A New Orleans inspired Jambalya"
 
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Ready In:
45mins
Ingredients:
18
Serves:
5-6
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ingredients

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directions

  • In a really large skillet melt butter into oil.
  • Cube chicken and add to hot skillet.
  • While chicken is starting to cook, cube onion, peppers and jalepino.
  • Once chicken has been cooked on all sides add vegetables. Salt and pepper.
  • Put two bay leaves in skillet and cover 20 minutes, stirring occasionally.
  • Remove bay leaves and add 2 T flour and mix well, cook for 2 minutes.
  • Add stock and tomatoes, mixing well to break up raux.
  • Add 1 t cumin, 1 t red pepper flakes, and minced garlic.
  • Let cook for ten minutes uncovered.
  • Serve over a bed of white rice made in chicken stock. Use thyme to garnish.
  • Should serve 6 but usually 5 for me.

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