Chicken and Sausage Jambalaya


No servings information available


8 ounces smoked garlic sausage 1 pound skinless, boneless chicken breasts 1 large green bell pepper 1½ cups water 1½ cups rice 16 ounces canned stewed tomatoes ½ teaspoon salt ¼ teaspoon pepper 1 large green bell pepper

Nutritional information

No nutrition information available


Cut the sausage into ½-inch slices. Cut the chicken into 2-inch pieces. Core and seed the green pepper and cut into 1" squares. Cook the sausage in a large frying pan over high heat, stirring often, until browned (about 2 minutes). Add the chicken and green bell pepper. Cook, stirring often, until the chicken is browned on both sides (about 2 minutes longer). Use a slotted spoon to remove the meats and pepper to a plate, leaving the drippings in the pan. Add the water, rice and the tomatoes (with their juice) to the pan. Add salt and pepper. Bring to a simmer. Distribute the sausage and chicken mixture over the rice and tomatoes. Cover. Cook over low heat until the chicken is white but still moist in the center and the rice is tender. Yields 4 Servings