Sunday, June 27, 2010

Spicy Sausage Jambalaya

If you're looking for a quick but impressive meal, this recipe will certainly fit the bill. We love the andouille sausage at my house, so I always add a little more. I've actually used the entire 14 oz. package before, and it was delicious. Enjoy!
Allison Y.

Spicy Sausage Jambalaya
Adapated from Good Housekeeping

8 oz. turkey andouille sausage, sliced 1/4 inch thick
1 green pepper (chopped)
1 cup uncooked instant rice
1 lb. chicken tenders, each cut in half
1 can (14.5 oz) stewed tomatoes
1/2 cup water
1/4 teaspoon salt
1 small bunch green onions (sliced)

Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally. Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet fromt heat; stir in green onions.

No comments:

Post a Comment