* Jambalaya
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Jambalaya

  • ·         2 boneless, skinless chicken breasts, cubed
  • ·         olive oil
  • ·         1 medium sweet onion, diced
  • ·         14 oz. fire roasted chopped tomatoes
  • ·         1 TB cayenne pepper
  • ·         pinch of black pepper and salt
  • ·         1 bay leaf
  • ·         4 cloves garlic, minced
  • ·         1 red pepper, seeded and chopped
  • ·         1 orange pepper, seeded and chopped
  • ·         2 stalks celery, chopped
  • ·         3 green onions, white and light green parts, chopped
  • ·         2 Andouille sausages, halved lengthwise and chopped
  • ·         1/2 -1 cup chicken broth
  • ·         1 cup cooked rice

 

Heat oil in large pot. add cubed chicken and saute until brown. Add onion and stir until onions are soft. Add remaining ingredients. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, for 20 minutes. Add more chicken broth if needed. Remove bay leaf and serve. Serves 4.

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