- 8 ounces skinless, boneless chicken thighs
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter
- 8 ounces fully cooked spicy or mild link sausage, sliced
- 1 medium yellow onion, sliced
- 1 green sweet pepper, cut into bite-size strips
- 2 (14.5 ounce) cans no-salt-added stewed tomatoes
- 1 cup Minute® White Rice, uncooked
- Coarsely chopped fresh parsley (optional)
- Cut chicken into 1-inch pieces; in a small bowl, place chicken and toss with the Cajun seasoning.
- Heat a large, deep skillet over medium-high heat. In the skillet, melt butter and add chicken and sausage; cook 3 to 4 minutes or until chicken begins to brown.
- Add onion and pepper to chicken mixture. Cook, stirring frequently, 3 minutes. Add stewed tomatoes and rice. Bring to boiling; reduce heat. Cover and cook 10 minutes or until chicken is no longer pink and rice is tender. If necessary, break up tomatoes with a spoon. Remove from heat. Let stand, covered, for 10 minutes.
- Spoon jambalaya onto plates and top with fresh parsley, if desired.
05/11/2018
recipepes.com
Chicken Thigh and Sausage Jambalaya, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
