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    You are in: Home / Recipes / Sausage and Chicken Jambalaya Stirfry Recipe
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    Sausage and Chicken Jambalaya Stirfry

    Sausage and Chicken Jambalaya Stirfry. Photo by Bayhill

    1/4 Photos of Sausage and Chicken Jambalaya Stirfry

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Karen Elizabeth's Note:

    From ' No Time To Cook : One-Dish Meals ", a quick and easy supper dish using pantry ingredients. I chose not to cook the rice separately, but with the other ingrdients, more like a risotto. If you do this, you will need more liquid, I did use a lot more than 1/2 a cup of broth, probably more like 1 and a 1/2, plus the liquid from the canned tomatoes. I also added about 1 tblsp tomato paste that I had in the fridge, plus a dash of brown sugar. And, no salt, more pepper! All according to personal taste! I also added Tabasco to mine, although not my husbands, I prefer more heat. Posting recipe as originally published, but feel free to play :)

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    Units: US | Metric


    1. 1
      Cook rice according to package directions.
    2. 2
      Heat oil in large skillet over medium-high heat until hot.
    3. 3
      Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
    4. 4
      Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute.
    5. 5
      Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed.
    6. 6
      Stir in rice and heat through.
    7. 7
      NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).

    Ratings & Reviews:

    • on August 30, 2013


      Delicious! We loved this easy jambalaya! I used a 12 oz. package of spicy Cajun andouille sausage and cooked my rice with the vegetables using 1-1/2 cup chicken broth. The rice was done in about 20 mins. I thought that it needed more liquid as the rice was cooking so I added an 8 oz. can of tomato sauce. Also, I used berbere seasoning, which is a spicy red pepper blend, instead of the cayenne powder. Thank you for sharing this wonderful recipe. It is a keeper! Made for ZWT9 Zingo for The Apron String Travelers.

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    • on August 03, 2013


      Turned out delicious. I added mushrooms and used a habenero shake that I make myself instead of red peppers. Was a little hot but I loved it. Recipe was easy to make.

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    • on July 22, 2013


      This is really yummy! I cooked the rice in the pan with the rest of the inngredients like suggested. I used 1 1/2 cups of chicken broth and included the tomato liquid and it came out just great! I think it flavors the rice even better that way! I also added a stalk of celery chopped up with the onions and just seemed to belong. I had a light hand with the red pepper, just being cautious, but found I preferred a bit more heat, so I added some tabasco when I was eating it. I will definately make this again! It is easy and fast enough to be a great weeknight dinner! Thanks for posting! Made for ZWT9

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Sausage and Chicken Jambalaya Stirfry

    Serving Size: 1 (367 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.7
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 6.3 g
    Cholesterol 57.9 mg
    Sodium 780.4 mg
    Total Carbohydrate 51.0 g
    Dietary Fiber 3.9 g
    Sugars 6.3 g
    Protein 19.9 g

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