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Classic Jambalaya

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  • 3 chicken breasts (about 1 ½ pounds)
  • 2 tablespoons olive oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, drained
  • 3-4 cups chicken broth
  • 1 ½ tablespoons paprika
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • ½ teaspoon cayenne pepper
  • 1 ½ cups long grain rice (uncooked)
  • 1 pound kielbasa or smoked sausage

Boil chicken until tender.  Remover skin and bone from chicken and chop or pick apart into bite-size pieces. 

In a large pot coated with non-stick cooking spray, heat olive oil.  Sauté peppers and scallion until tender.  Add garlic, sautéing briefly.  Add tomatoes, 3 cups of broth, and seasonings.  Mix well. 

Bring to a boil, add rice, and stir together.  Mix in chicken and sausage.  Cover and simmer on low for about 30 minutes.  Add more broth if necessary.  Cook until rice is tender and all broth is absorbed.

Serve with a crusty French baguette!

Cajun Shrimp Spread > Classic Jambalaya > Faux Banaas Foster

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