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Jambalaya
Course:
Main Dish
Author:
Toni Anderson
Ingredients
1
tablespoon
vegetable oil
1
pound
boneless
skinless chicken breasts, cut into 1 inch pieces
1
pound
sausage
andouille or smoked
1
medium white onion
diced
1
green bell pepper
diced
1
celery rib
diced
1
can Ro-tel tomatoes
2
cups
cooked brown rice
Instructions
Heat oil in a large skillet. Add chicken and sausage and cook until chicken is no longer pink.
Remove chicken and sausage from skillet and keep warm.
Add onion, green pepper and celery to skillet. Cook about 5 minutes, or until tender.
Stir in tomatoes, rice, chicken and sausage and cook just until all ingredients are warm through.
Notes
If you like things spicy use andouille sausage and add about 1 1/2 teaspoons of creole seasoning to the chicken as it cooks.