Chicken & Sausage Jambalaya

Submitted by Texaspollock

"This is a recipe from my Pastor's wife, who moved here from Louisiana. I have tweaked it a bit to suit my family's taste. Definitly a family favorite."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 10

ingredients

• 1⁄2 lb bacon
• 1 large onion (diced)
• 1 bell pepper (diced)
• 2 stalks celery (chopped)
• 1 lb chicken tenders (cut in 1-inch pieces)
• 8 cups water
• 3 tablespoons chicken bouillon powder
• 1⁄2 cup parsley
• 1 tablespoon creole seasoning
• 14 ounces smoked sausage (sliced)
• 2 tablespoons Kitchen Bouquet
• 1 teaspoon cayenne pepper (optional)
• 4 cups rice (uncooked)

directions

1. In large dutch oven fry bacon until crisp.
2. Remove bacon and set aside.
3. Saute onion, bell pepper, and celery in bacon grease until veggies are tender.
4. Add chicken, water, bouillon, parsley, and creole seasoning and bring to a boil.
5. Meanwhile, brown sliced sausage in frying pan.
6. Crumble reserved bacon and add with sausage, parsley, Kitchen Bouquet, (and cayenne pepper if desired) to boiling mixture.
7. Add rice and bring to a boil once more.
8. Reduce heat, cover, and simmer for 20-30 minutes or until rice is tender.
9. Add more creole seasoning to taste if desired.
10. You can also add seafood if you'd like. It's great with about 1 lb of crawfish added!

Reviews

[Boo Chef in West Te]

This is good! We like rice so this was right up our alley. Made as directed except the bouillion I used was low sodium. Easy to put together.Will make again. Made for Spring PAC