Cajun Jambalaya

By calicat

This can be as spicy as you want and it has a great smokey flavor.

Ingredients

• 3 Boneless Skinless Chicken Breasts
• 4 oz. sausage (I use Habanero)
• 1-2 teaspoon Cajun seasoning blend *recipe below)
• 1 can (14 oz) reduced-sodium chicken broth (omit if using instant rice)
• 3 tablespoons vegetable oil
• 1 large green bell pepper, chopped
• 6 green onions, chopped
• 3 large celery stalks, chopped
• 1 cup uncooked long grain rice or 2 cups instant rice
• 4 cups pinto cups
• 3 oz. Canadian bacon, diced (I use ham)
• 2 cups salsa, medium

Details

Servings 8
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

Cook sausage on medium heat and cover. When browned remove and reserve sausage on paper towel to absorb grease. Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning (*grind together dried oregano, celery seed & crushed red pepper). Heat oil (I use some of the grease from the sausage to make it more spicy) in large non-stick skillet to medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170°F). Remove from heat and let stand 5 minutes before serving.