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Short-cut Jambalaya Recipe

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This recipe for Short-cut Jambalaya, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Allen
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. vegetable oil
1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces
3/4 lb. Andouille or other smoked sausage
3 c. chicken broth
1 (16 oz.) can whole tomatoes (broken up, undrained)
1 pkg. (8 oz.) Jambalaya dinner mix
1 to 2 tsp. Tabasco
Finely chopped green onions for garnish

Directions:
Directions:
Slice sausage about 1/4 to 1/2 inch thick. In 4 or 5 quart pot with tight fitting lid, heat oil. Saute chicken and sausage until lightly browned. Gradually add broth and bring to boil. Stir in dinner mix, tomatoes and Tabasco. Cover and simmer for 25 minutes, stirring occasionally. Garnish with chopped green onions just before serving.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Johnsonville makes a "New Orleans" brand Andouille Recipe Spicy Smoked Sausage which is very tasty in this recipe. For the dinner mix, Zatarain's is a good choice.

 

 

 

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