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Print this Recipe    Jambalaya 16

Chicken & Sausage Jambalaya
Yields 4 Servings

8 oz smoked garlic sausage
1 lb skinless, boneless chicken breasts
1 large green bell pepper
1 1/2 cups water
1 1/2 cups rice
16 oz canned stewed tomatoes
1/2 tsp salt
1/4 tsp pepper
1 large green bell pepper

Cut the sausage into 1/2" slices. Cut the chicken into 2" pieces.
Core and seed the green pepper and cut into 1" squares. Cook the
sausage in a large frying pan over high heat, stirring often, until
browned (about 2 minutes). Add the chicken and green bell pepper.
Cook, stirring often, until the chicken is browned on both sides
(about 2 minutes longer). Use a slotted spoon to remove the meats
and pepper to a plate, leaving the drippings in the pan. Add the
water, rice and the tomatoes (with their juice) to the pan. Add
salt and pepper. Bring to a simmer. Distribute the sausage and
chicken mixture over the rice and tomatoes. Cover. Cook over low
heat until the chicken is white but still moist in the center and
the rice is tender.


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