Sausage and Chicken Jambalaya Stirfry
Per serving
From ' No Time To Cook : One-Dish Meals ", a quick and easy supper dish using pantry ingredients. I chose not to cook the rice separately, but with the other ingrdients, more like a risotto. If you do this, you will need more liquid, I did use a lot more than 1/2 a cup of broth, probably more like 1 and a 1/2, plus the liquid from the canned tomatoes. I also added about 1 tblsp tomato paste that I had in the fridge, plus a dash of brown sugar. And, no salt, more pepper! All according to personal taste! I also added Tabasco to mine, although not my husbands, I prefer more heat. Posting recipe as originally published, but feel free to play :)
Ingredients
4 serv.- uncooked rice1 cup
(I used long-grain white)
- vegetable oil↗1 teaspoon
- chicken tenders↗1⁄4 lb
- smoked Polish sausage↗1⁄2 lb
(I used chorizo)
- large onion↗1
- green bell pepper1
- red bell pepper↗1
(my own addition -- )
- minced garlic1 teaspoon
- diced tomatoes1
(14 1/2 ounce)
- chicken broth↗1⁄2 cup
- dried parsley flakes↗1 tablespoon
- dried thyme↗1⁄2 teaspoon
- salt↗1⁄4 teaspoon
- black pepper↗1⁄4 teaspoon
- ground red pepper↗1⁄8 - 1⁄4 teaspoon
Step-by-step instructions
- 1
Cook rice according to package directions.
- 2
Heat oil in large skillet over medium-high heat until hot.
- 3
Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
- 4
Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute.
- 5
Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed.
- 6
Stir in rice and heat through.
- 7
NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).
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