If you’re like me, you’re always looking for new things to do with chicken breasts. Chicken is delicious, versatile and inexpensive, especially when, like this week, it’s on sale at Brookshire’s. My kids love chicken, even in non-nugget form.
Sometimes it is a challenge for me to come up with new ways to prepare this wonderful lean protein. This has been a recent favorite this fall. I usually throw in some shrimp, too, just for good measure. This recipe is easily doubled to feed a crowd and it freezes well, too. For something a little different, skip the rice and serve it over a baked potato.
Chicken and Sausage Jambalaya
1/4 cup vegetable oil
1 large onion, chopped
1 large bell pepper, seeded and chopped
3 garlic cloves, minced
Dried red pepper flakes, to taste
1 lb cajun or andouille smoked sausage, sliced into 3/4-inch rounds
1 lb chicken breast meat, cubed
28 oz can of diced tomatoes
15 oz can tomato sauce
2 bay leaves
1 cup chicken broth
1 tsp creole seasoning
1 1/2 cups uncooked rice
Heat oil in a large Dutch oven. Add onion and bell pepper and saute until translucent. Add garlic and a pinch red pepper (or more if you like heat) and saute until garlic is fragrant.
Add sausage and chicken and cook until chicken is mostly white. Add tomatoes, tomato sauce, bay leaves, broth, creole seasoning and uncooked rice.
Cover and reduce heat and cook 45 to 55 minutes or until rice is tender and most of the liquid has been absorbed.
Nutritional Information: Calories 634;Calories from Fat 193; Total Fat 21 g; Cholesterol 144 mg; Sodium 1391 mgp; Total Carbohydrates 54 g; Dietary Fiber 4 g; Sugars 8 g; Protein 49 g