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Creole Style Chicken & Sausage

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef polska kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1/4 cups long grain rice
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage

Nutritional information

446.7
Calories
132 g
Calories From Fat
14.7 g
Total Fat
4.8 g
Saturated Fat
94.2 mg
Cholesterol
1562.3 mg
Sodium
46.8 g
Carbs
4.6 g
Dietary Fiber
7.1 g
Sugars
31.6 g
Protein
563g
Serving Size

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Creole Style Chicken & Sausage

Features:
    Cuisine:

    Made it last night with shrimp, delicious, loved the flavor. Rice took a good 10-15mins longer to get soft.

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Creole style Chicken & Sausage Jambalaya, I learned this recipe from a friend in Louisiana, it’s been a favorite in my house since day one! I’ve changed it some over the years so I know it’s not a traditional recipe, hence the Creole Style title! I usually serve it up with some cornbread muffins and sweet tea Delicious!, Made it last night with shrimp, delicious, loved the flavor Rice took a good 10-15mins longer to get soft


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    Steps

    1
    Done

    Cook Sliced Sausage Over Medium High Heat in a 6 Quart Stock Pot Until Slightly Browned, About 5 Minutes.

    2
    Done

    Add Bell Pepper, Onion, Celery, Garlic and Scallions and Cook Until Softened but not Translucent, About 4 Minutes.

    3
    Done

    Add Cubed Chicken Breast and Worcestershire Sauce and Cook Just Until You Can No Longer See Pink.

    4
    Done

    Add the Bay Leaves, Basil, Oregano, Sage, Paprika, Tony Chacere's, Salt, Black Pepper, Tomatoes and Chicken Broth.

    5
    Done

    Bring to a Boil Over Medium High Heat.

    6
    Done

    Add Rice, Bring Back Up to a Boil.

    7
    Done

    Boil For 1 Minute.

    8
    Done

    Cover Reduce Heat to Low, Simmer For 30 Minutes.

    9
    Done

    the Jambalaya Should Still Be Wet, but not Soupy.

    10
    Done

    Ladle Into Bowls and Serve Up With Some Cornbread!

    11
    Done

    Cook's Note: I Find That When Cubing the Chicken Breast It's Easiest to Do So When It's Still Mostly Frozen and With a Sharp Knife. Way Easier Than a Wiggly Raw Chicken Breast!

    Avatar Of Jeffrey Macdonald

    Jeffrey Macdonald

    Culinary artist infusing her dishes with creativity and a touch of whimsy.

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