This Jambalaya pleases every one from picky kids to the even pickier dads, total time from start to finish is about 40 minutes, and a big plus ONLY ONE BIG POT TO CLEAN! This is very filling and is great heated up in a skillet the next day.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
463 Calories
Recipe Instructions
Step 1
Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, bell pepper and sausage.
Step 2
Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.
Ingredients
¼ cup vegetable oil
salt and pepper to taste
6 cups chicken broth
1 small onion, finely chopped
2 stalks celery, thinly sliced
¼ teaspoon cayenne pepper, or to taste
1 pound smoked sausage, sliced
1 green bell pepper, seeded and chopped
4 carrots, thinly sliced
8 skinless, boneless chicken breast halves - diced