Ragin' Cajun Jambalaya
1 package (16 ounces) smoked sausage, cut into 1/2-inch-thick slices
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1-1/2 cups long grain white rice, uncooked
2 cans (10 ounces each) Ro*Tel® Original Diced Tomatoes and Green Chilies,
undrained
2 cans (14.5 ounce each) chicken broth
1 can (8 ounces) Hunt's® Tomato Sauce
Cook sausage and chicken in large saucepan over medium-high heat until
chicken strips are no longer pink in centers and juices run clear, stirring
frequently.
Remove from saucepan; cover to keep warm. Add onions and garlic to same
saucepan; cook 3 minutes, or until onions are crisp-tender, stirring frequently.
Remove from skillet; cover to keep warm.
Add rice to same saucepan; cook 5 minutes, or until golden brown, stirring
frequently. Add sausage mixture and onion mixture; mix well. Stir in tomatoes
with their liquid, the broth and the tomato sauce; bring to a boil. Cover
saucepan with lid; reduce heat to low.
Simmer 20 minutes, or until rice is tender. Stir before serving.
Ragin' Cajun Jambalaya
1 package (16 ounces) smoked sausage, cut into 1/2-inch-thick slices
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1-1/2 cups long grain white rice, uncooked
2 cans (10 ounces each) Ro*Tel® Original Diced Tomatoes and Green Chilies,
undrained
2 cans (14.5 ounce each) chicken broth
1 can (8 ounces) Hunt's® Tomato Sauce
Cook sausage and chicken in large saucepan over medium-high heat until
chicken strips are no longer pink in centers and juices run clear, stirring
frequently.
Remove from saucepan; cover to keep warm. Add onions and garlic to same
saucepan; cook 3 minutes, or until onions are crisp-tender, stirring frequently.
Remove from skillet; cover to keep warm.
Add rice to same saucepan; cook 5 minutes, or until golden brown, stirring
frequently. Add sausage mixture and onion mixture; mix well. Stir in tomatoes
with their liquid, the broth and the tomato sauce; bring to a boil. Cover
saucepan with lid; reduce heat to low.
Simmer 20 minutes, or until rice is tender. Stir before serving.
Ragin' Cajun Jambalaya
Cooking Method: Boil-Simmer
Prep Time: 30
Cooking Time: 30 minutes-one hour
Makes: 8 servings (1-1/2 cups each)
Ingredients
1 package (16 ounces) smoked sausage, cut into 1/2-inch-thick slices
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1-1/2 cups long grain white rice, uncooked
2 cans (10 ounces each) Ro*Tel® Original Diced Tomatoes and Green Chilies,
undrained
2 cans (14.5 ounce each) chicken broth
1 can (8 ounces) Hunt's® Tomato Sauce
Directions
Cook sausage and chicken in large saucepan over medium-high heat until
chicken strips are no longer pink in centers and juices run clear, stirring
frequently.
Remove from saucepan; cover to keep warm. Add onions and garlic to same
saucepan; cook 3 minutes, or until onions are crisp-tender, stirring frequently.
Remove from skillet; cover to keep warm.
Add rice to same saucepan; cook 5 minutes, or until golden brown, stirring
frequently. Add sausage mixture and onion mixture; mix well. Stir in tomatoes
with their liquid, the broth and the tomato sauce; bring to a boil. Cover
saucepan with lid; reduce heat to low.
Simmer 20 minutes, or until rice is tender. Stir before serving.
source
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