Monday, March 1, 2010

Chicken Jambalaya

Who doesn't love comfort food? The answer is no one :) This was great and I tested it out on my brother Brady who served his mission in Georgia. He knows southern cooking and he loved it! I served it up with warm sweet corn bread and we were good to go!


4 chicken breasts, cubed
2 cups chicken stock
1 1/2 cups instant brown rice
4 ounces sweet/hot turkey sausage links, cooked and sliced (about 3 links)
1/2 cup sliced celery
1/2 cup chopped onion
1/2 chopped green bell pepper
2-3 teaspoons cajun or creole seasoning (*substitute spices at bottom)
2 garlic cloves, minced
1 bay leaf
1 (14.5 oz) can diced tomatoes, undrained

1. Lightly coat a large nonstick skillet, soup pot, or cast iron skillet with cooking spray and saute chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil and then reduce heat. Over and simmer 20 minutes.

2. Give it a stir and then stir in tomatoes. Cover and simmer 10 more minutes until liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes. Remove bay leaf and serve with corn bread and honey. SO GOOD!!

* I bought a low fat corn bread mix, Marie Calendar's brand... really good!
* The following spices my be substitute for creole seasoning: 1/2 tsp. paprika, 1/2 tsp. garlic powder, and a pinch EACH of cayenne pepper, dried thyme and ground cumin.
* Cook up the sausage links with the casings on. Then slice them and the cut again ending up with half circles.... it stretches the sausage a little further :)

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