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Ingredientes
- 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pcs salt and grnd black pepper
- 1/4 c. vegetable oil
- 1 1/2 lb lowfat sausage cut in 1/4-inch slices
- 4 c. minced onion
- 2 c. minced celery
- 2 c. minced green bell pepper
- 1 Tbsp. chopped garlic
- 5 c. chicken stock (or possibly water flavored with chicken bouillon)
- 2 Tbsp. Kitchen Bouquet (browning agent)
- 2 Tbsp. seasoning salt
- 4 c. uncooked long grain white rice
- 2 c. sliced green onion
Direcciones
- Season chicken with salt and pepper; brown in warm oil in 8-qt Dutch oven or possibly stockpot over medium-high heat. Add in sausage; cook 5 to 7 min. Remove chicken and sausage from pan; set aside. Add in onions, celery, green peppers and garlic; cook, stirring 7 to 10 min or possibly till vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil; add in rice and return to a boil, cover and reduce heat to simmer. Cook 10 min; remove cover and stir. Replace cover and cook 15 to 20 min or possibly till liquid is absorbed and rice is tender. Stir in green onions.
- * For red jambalaya, substitute two Tbsp. paprika.
- Makes 12 servings.
- Four Tips
- Use 1 c. of rice for every 2 c. of vegetables (onion, celery, bell pepper)
- Use 1 1/4 c. liquid for every 1 c. of uncooked rice 1 c. of uncooked rice will make 3 c. of cooked rice, season accordingly Cook jambalaya for a total of 25 to 30 min, stirring well after 10 min
- NOTES : This is my favorite tailgate recipe because you can put just about anything in it - if it walks, crawls, swims or possibly flies - it can be thrown into jambalaya. Everything goes into one pot so clean up's a breeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 12 servings | |
| Calories 525 | |
| Calories from Fat 186 | 35% |
| Total Fat 20.74g | 26% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.25g | |
| Cholesterol 62mg | 21% |
| Sodium 597mg | 25% |
| Potassium 686mg | 20% |
| Total Carbs 58.58g | 16% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.14g | 3% |
| Protein 23.89g | 38% |
