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LOCATION: Recipes >> Cajun >> Jambalaya 29

Print this Recipe    Jambalaya 29

Chicken Jambalaya
Serves 8.

9 boneless chicken thighs, cut in 1/2 inch pieces
1 pound smoked sausage, cut in 1/2 inch pieces
1/4 cup light olive oil
3 medium onions, chopped
4 ribs celery, chopped
5 cloves garlic, chopped
2 bell peppers, chopped
8 ounce can tomato paste
16 ounce can tomatoes
Dash cayenne pepper
Dash chili powder
Dash parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco pepper sauce
Salt and pepper to taste
1 cup uncooked rice
3 bay leaves

In a large skillet, brown chicken and sausage quickly in 2 tablespoons
olive oil, then add water and poach until tender. Reserve liquid.

Saute chopped onion, celery, garlic and bell peppers in remaining
olive oil. Add cut up chicken and sausage, tomatoes and tomato
paste. Stir in seasonings to taste. Cook for 40 minutes on low
heat. Add rice along with 2-1/2 cups of reserved liquid. Cook
covered until rice is tender.

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