When my dear cousin called and said she'd like to stop by, after work, she mentioned that she was hungry for some of my chicken and sausage jambalaya. Suddenly I was having company for dinner in one hour, so I had to hustle, to pull it off. I scrambled through my kitchen cabinets to see whether or not I might have one of those delicious "Louisiana Brand" jambalaya mixes that you just add cooked meat or seafood to, and in just 20 minutes, VOILA', you have a fabulous hot and spicy chicken and sausage jambalaya! And your guests will never know that you used a mix! Cest bon, cher!
Luck was with me when I found one, way in the back of the cabinet. This wonderful time-saver mix has all the spices that you need, right in the mix and even includes the rice. I highly recommend this mix, because it delivers a divinely delicious jambalaya. Just in case you can't buy it at your local grocery, you can order it here!
Marguerite's Hot and Spicy Jambalaya
1 lb. boneless, skinless, chicken breasts, cut into bite sized pieces
1 12 oz. pkg. hot smoked sausage, sliced
1 small can Rotel tomatoes and green chilies w/ juice
1/2 cup each of the trinity, (onions, bell peppers, and celery)
1/4 cup fresh parsley, chopped
2 1/4 cups water
1 pkg. "Louisiana Cajun Jambalaya Mix"
Season chicken pieces with Cajun seasoning and set aside. In large heavy skillet, brown the sausage for 5 minutes on each side. Add the trinity and tomatoes and stir and cook for 5 minutes, scraping bottom, often. Add a little water, if needed. Add the chicken and parsley and stir and cook for 10 more minutes. Remove from heat and set aside.
1 lb. boneless, skinless, chicken breasts, cut into bite sized pieces
1 12 oz. pkg. hot smoked sausage, sliced
1 small can Rotel tomatoes and green chilies w/ juice
1/2 cup each of the trinity, (onions, bell peppers, and celery)
1/4 cup fresh parsley, chopped
2 1/4 cups water
1 pkg. "Louisiana Cajun Jambalaya Mix"
Season chicken pieces with Cajun seasoning and set aside. In large heavy skillet, brown the sausage for 5 minutes on each side. Add the trinity and tomatoes and stir and cook for 5 minutes, scraping bottom, often. Add a little water, if needed. Add the chicken and parsley and stir and cook for 10 more minutes. Remove from heat and set aside.
Place water in a large pot and bring to a boil. Add jambalaya mix, cooked chicken and sausage mixture and stir well. Lower heat and simmer for 20 to 25 minutes. Let stand for 10 minutes, then gently stir and place in serving dish, before serving. Serves 6.
Bon Appetit!
Bon Appetit!
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