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Wednesday, October 19, 2011

Jambalaya

Serves 4
This recipe I adapted from Rachel Ray. So easy and The Lineman loved it.

INGREDIENTS:
1 1/2 cups white rice
1 tbsp olive oil
1 tbsp butter
2 medium chicken breast
3/4 lb spicy sausage (I used pre cooked that I cooked slice up and simmer)
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper chopped
1 bay leaf, fresh or dried
 2 pinches Cayenne pepper
 3 tbsp flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can chicken broth
1 teaspoon cumin
1 rounded teaspoon chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce

DIRECTIONS:
Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and simmer for 5 minutes. Remove Bay leaf.

Stir in rice and let simmer 5 more minutes stir frequently. Serve.

Enjoy-
The Lineman's Wife

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