Cajun Jambalaya

RisaG 09-24-99 7:01 PM

* Exported from MasterCook *

Cajun Jambalaya

Recipe By : Soap Opera Cafe by Robin Matteson, p. 202-204
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Chilis & Stews
Poultry Entrees

Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
1 lb low-fat andouille style chicken sausages, cut in 1" pieces
1 lb skinless boneless chicken breast, cut in 1" pieces
1 tbsp olive oil
2 cups onion, chopped
2 cups celery, chopped
3/4 cup green bell pepper, finely diced
3/4 cup red bell pepper, finely diced
3 cloves garlic, minced
2 cups white rice, long-grain
4 cups homemade chicken stock, or fat free canned
2 bay leaves
1 tsp dried oregano
1 tsp salt
1/2 tsp white pepper
1/2 tsp hot pepper sauce, such as Tabasco®

Coat a large Dutch oven, pref. nonstick, with nonstick cooking spray.

Add sausages and cook over medium-high heat, stirring occasionally, until browned, about 5-7 minutes.

Using a slotted spoon, remove sausages to a bowl and set aside.

Add chicken pieces to drippings in same pot and cook, stirring as needed, until chicken is lightly browned, about 5 minutes.

Add chicken to sausages.

Add olive oil to same pot and heat over medium heat.

Add onions, celery, peppers, and garlic.

Cook, stirring often, until vegetables are soft, 10-12 minutes.

Add rice and cook, stirring and scraping bottom of pot with a wooden spoon, for 3 minutes longer.

Pour in stock and stir, and bring to a boil; reduce heat to low.

Add bay leaves, oregano, salt, white pepper and hot sauce.

Cover and simmer 15 minutes.

Stir chicken and sausages along with any juices that have collected in bowl into rice.

Continue to simmer, covered, until rice is tender and liquid is absorbed, about 10 minutes longer.

Discard bay leaves before serving.

Nutritional information: 432 calories per serving, 10g fat and 72mg cholesterol.

Source: Soap Opera Cafe by Robin Matteson, copyright 1997 John Boswell Management, ISBN #0-446-52056-X

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