Chicken and Sausage Jambalaya Recipe

  • 2 tablespoons vegetable oil
  • 1/2 small onion, finely chopped
  • 4 chicken breast halves, boneless, skinless, diced
  • 2 carrots, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/2 can mushroom pieces, drained (8 ounce can)
  • 1/2 green bell pepper, seeded, chopped
  • 1/2 pound smoked sausage, sliced
  • 3 cups chicken broth
  • 1 1/2 cups long grain white rice
  • 1/8 teaspoon cayenne pepper, to taste
  • salt and pepper, to taste
Container: Large soup pot
  • Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft.
  • Add the chicken and continue cooking, stir constantly so that it does not stick.
  • When the chicken is browned, add the carrots, celery, mushrooms, bell pepper, and sausage.
  • Pour in the broth, and bring to a boil.
  • Add the rice and season with cayenne, salt, and pepper.
  • Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.
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