Wednesday, October 6, 2010

Jambalaya

I have been debating back and forth about whether or not to post this recipe...I made a couple mistakes while making this, mainly due to my impatience and so it wasn't my favorite thing I've ever made. But, I think it is a good recipe and is worth being posted. Also, Fletcher really liked it. Sweet boy likes things even when they don't taste right!

The recipe called for a rotisserie chicken. So the first thing I did was pull the chicken and cut it into bite size pieces. Next I cut up the sausage into 1/4 inch thick pieces and cooked the sausage in a dutch oven over medium heat. Stir occasionally, and cook about 5 minutes.

Then I added the bell pepper, stirring occasionally. Once the pepper was tender I stirred in the tomatoes and green chiles. Next I stirred in the chicken broth, one cup of water, garlic powder, and cajun seasoning.

Lastly, you add the chicken and rice. Cover, reduce heat and let it simmer until 30 mintues or until rice is tender. This is where I made the mistake...I didn't cover it properly, so since it wasn't completely covered it took FOREVER for the rice to cook. And finally I got so impatient that I just decided it was finished. But the rice wasn't quite tender enough.

Chicken and Sausage Jambalaya
1 deli-roasted chicken
1 lb. smoked sausage
1 medium bell pepper, chopped
1 small onion
2 (10 oz) cans of mild diced tomatoes and green chiles
1 can chicken broth
1 tsp. garlic powder
1 tsp. cajun seasoning
2 cups uncooked long-grain rice



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