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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken and Sausage Jambalaya Recipe

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This recipe for Chicken and Sausage Jambalaya is from Sisters of The Traveling Bracelet, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 tsp. canola oil
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup green pepper, diced
1 cup water
1/8 tsp. salt
1 (14.5 oz.) can chicken broth
1 (14.5 oz.) can diced tomatoes, undrained
2 cups shredded boneless chicken breast
14 oz. Hardwood Smoked Chicken Sausage,(Hillshire Farms) halved and cut into 1/4 in. slices
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1/4 tsp. ground red pepper
6 fresh thyme springs

Heat a dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chicken sausage and saute 1 minute or until browned. Add onion, celery, bell pepper and garlic; saute 6 minutes or until tender. Add rice, water, salt, red pepper, thyme sprigs and chicken broth; bring to a boil. Cover and reduce the heat; simmer for 20 minutes or until rice is done. Remove thyme sprigs and discard. Stir in tomatoes and chicken. Cook for an additional 3 minutes or until thoroughly heated.

Number Of Servings:
Number Of Servings:
4, 1 1/2 cup servings
Personal Notes:
Personal Notes:
This is from my son, Josh. There are so many variations of what meat you can add to this. We always double the recipe. I sometimes add shrimp at the last minute. You can also adjust how much heat you like with the red pepper.




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