Tuesday, April 29, 2008

Chicken & Sausage Jambalaya

This is an easy and delicious meal that can feed a large crowd once or your family for a few nights. Enjoy!

1/2 stick of butter
1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 lbs. chicken breasts, cut into bite sized pieces
2 packages of smoked sausage, cut into bite sized pieces
1 2 lb. box of Uncle Ben's rice (not the instant!!)
3 cans of French Onion soup
3 cans of beef broth
salt and pepper, for seasoning

For the sake of convenience and because I do not own a pot/pan big enough to prepare this meal, I usually purchase a disposable aluminum roaster pan to cook this dish.

1. Preheat oven to 350 degrees. While preparing your meat, stick the 1/2 stick of butter and chopped vegetables in the pan and place in the preheated oven so the butter can melt and the vegetables can soften. (Note: You can also purchase a bag of the frozen seasoning mix already chopped. It typically includes onion, bell pepper, celery, etc.)

2. Once the butter is melted and the veggies have softened, remove the pan from the oven and DUMP the chicken, sausage, 2 lbs. of rice, and 2 cans of each soup. Mix and add salt and pepper. (Keep in mind the two soups are pretty salty to begin with, not to mention the sausage).

3. Cover with aluminum foil and cook in 350 degree oven for 1 1/2 to 2 hours, removing the foil the last 30 minutes of cooking time. Every 30 minutes or so, check and stir jambalaya and add in the additional cans of beef broth and French Onion soup as needed. I typically use all six cans! You will know the jambalaya is done when the rice is soft, not mushy!

I usually pair the jambalaya with a green salad and some good, hot French bread! I am a native New Orleans girl and learned this recipe while down there. It's not a spicy version, but it is full of flavor and DELICIOUS! Bon Appetit!

1 comment:

Suzanne said...

Thanks for posting this, Casey!! It was so yummy!!