Archive for May, 2013

postheadericon Chicken Jambalaya


1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter or margarine
1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
1/2 cup chicken broth
1/2 cup canned diced tomatoes, with juices
1/4 cup chopped green pepper
1 bay leaf
1/8 teaspoon dried thyme
1 dash cayenne pepper
1/4 cup uncooked long grain rice
1/2 cup cubed cooked chicken breast meat
1/4 pound medium shrimp, peeled and deveined


In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.

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