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Jambalaya Recipe

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This recipe for Jambalaya, by , is from Recipes My Mom Taught Me, 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!

Tena Perryman


1 lb chicken, cut into cubes
2 tbsp red wine vinegar
1 tsp rosemary
Salt and pepper to taste
1 lb smoked or andouille sausage, cut into half-moons
1 medium onion, diced
1 bell pepper, diced
1 clove minced garlic
1 cup rice
1 can Ro-Tel
1 can diced tomatoes
1 can chicken broth

Cut chicken into cubes, and place in bowl. Sprinkle with vinegar, rosemary, salt and pepper. Set aside to marinade for 20 – 30 minutes.

Meanwhile, over medium high heat, add 1 – 2 tablespoons of olive oil, just enough to coat the bottom of the skillet. Sauté onion, bell pepper and garlic, until onion is translucent. Add chicken, and cook until chicken is no longer pink. Add the rest of the ingredients, bring to a boil, cover and reduce heat to simmer for 20 – 30 minutes.

Personal Notes:
Personal Notes:
This is one of those dishes that will get spicier as the days pass - so if the meal is spicy on the day you cook it, any leftovers will be spicier the next day - so just beware!




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