Monday, May 27, 2013

cajun chicken & sausage jambalaya.


This classic cajun dish is sure to spice up your taste buds. The andouille sausage combined with spicy cajun seasoning and crunchy green peppers make this dish something your mouth will definitely not want to miss.

Cajun Jambalaya

1 tablespoon vegetable oil

1 pound boneless skinless chicken breast halves, cut in 1-inch cubes

1 pound andouille sausage, sliced 1/4-inch thick

1/2 cup to 1 cup onion

1 medium green bell pepper, chopped

1 can stewed tomatoes

2 tablespoons cajun seasoning

1/2 tsp. dried thyme

2 cups instant whole grain brown rice


1 cup low sodium, fat free chicken broth


3/4 cup water

1. Heat oil in large heavy skillet on medium-high heat.

 Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.

2. Pour off excess oil. 


Add onion and bell pepper; cook and stir on medium heat until onion is softened. 

Stir in tomatoes, Cajun seasoning and thyme.

3. Return chicken and sausage to skillet.


4. Add rice,  broth, and water; bring to boil. 

5. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring 

occasionally. 

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