Thursday, May 8, 2014

Chicken and Sausage Jambalaya

Even though it is getting warm out, I thought this Chicken and Sausage Jambalaya sounded good since it has been in the 50's for the last few days.  I had bought Andouille Sausage when I was at the commissary last week and I thought this would be an easy meal, since I have been trying to get some planting done in my yard.  It's a pretty simple recipe, and it came out delicious.

Chicken and Sausage Jambalaya


6 chicken boneless skinless (cut into bite size pieces)
1 lb andouille sausage
1 small chopped onion
2 10 cans diced tomatoes with green chilis
2 cups chicken broth
1 cup water
1 tsp chopped garlic
3 TB olive oil
2 cups uncooked long grain rice


In a dutch oven are large pot heat olive and cook diced onions until translucent.

Add garlic and cook for another few minutes.

Add chicken and andouille sausage and cook until chicken is no longer pink, about 7 to 8 minutes.

Stir in the tomatoes and green chilis, chicken broth, water, cajun seasoning and bring to a boil.  Stirring occasionally.

Add rice, and bring back to a boil.  Once boiling reduce heat to a simmer and cover and cook for 30 minutes or until rice is tender.

Makes 6 servings

I hope that you like this recipe.  We always love hearing from you.

Have a great week.

1 comment:

  1. Thanks you ladies for sharing this nice chicken dish. It's always nice to have a different recipe as I have never tried this before. Have a wonderful weekend and Happy Mother's Day.
    Julie xoxo


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