Chicken and Sausage Jambalaya

Heydarl's Note:

This is a great, easy recipe I adapted from the recipe in Tony Chachere's Cajun Country Cookbook. It's a weeknight favourite of ours. Reheats well in microwave.

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

Ingredients:

Servings: 8

• ½ kg chicken thigh fillet , diced
• tony chachere's creole seasoning
• ½ cup margarine
• 4 large onions , chopped
• 4 garlic cloves , minced
• 2 stalks celery , chopped
• 1 bell pepper , chopped
• ½ lb smoked pork sausage
• 3 cups uncooked rice
• 4 cups water or 4 cups chicken stock

Directions:

1. Season diced chicken generously with creole seasoning.
2. Add margarine to large saucepan and fry chicken.
3. Add all vegetables and saute for 10 minutes.
4. Add sausage and rice, cook for 10 minutes, mixing as you go.
5. Add water, stir well and keep covered until rice is fully cooked.

Reviews

[PaulaG]

This makes a quick weeknight meal. I used diced chicken breasts and added lots of the seasoning mix. The sausage was a spicy chicken sausage and I think a spicy sausage is essential to making this dish. This was served with freshly sliced tomatoes, Parmesan toasted french rolls and Shirley's Yummy Dinner Rolls completed the meal. Made for *PAC September 2007*.