Saturday, January 8, 2011

Jambalaya 2

1 large chicken breast, cut into bite sized pieces
2 chicken garlic sausages, cut into bite sized pieces
½ lb large shrimp, cooked and tails removed
1 small green bell pepper, sliced
½ onion, sliced
1 large garlic clove, minced
1 cup of rice
2 cups of canned diced tomatoes, with juices
1/2 cup of chicken broth
Crushed red pepper flakes

In a rice cooker, add rice, diced tomatoes, chicken broth and a drizzle of EVOO. Cook until done.

In a large sauce pan over med-high heat, sauté chicken in a little EVOO. Add peppers, onion, garlic and sausage. Sauté until chicken is almost cooked all the way through. When rice is done, add it to the pan and mix together with other ingredients. Add a couple dashes of red pepper flakes and salt to taste. Stir in shrimp until they are heated through.

Serve in a shallow bowl and accompany with cornbread.

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