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Jazzy Jambalaya

(2 Votes)
SERVES
4
COOK TIME
55 Min

Me-oh-my-oh, the best part of this jazzy concoction is that it makes you feel like you're down on the bayou. Have some fun!

What You'll Need:
  • 1/2 pound bacon
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup uncooked long-grain rice
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • 1 pound kielbasa sausage, cut into 1/2-inch slices
  • 1 3/4 cups chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1/8 teaspoon black pepper
  • 1 pound large shrimp, peeled and deveined, with tails left on
What To Do:
  1. In a large skillet, cook bacon over medium heat 7 to 8 minutes, or until crisp and brown, turning halfway through cooking. Remove to a paper towel to drain, then crumble and set aside.
     
  2. Add onion, bell pepper, and rice to bacon drippings and cook for 8 to 10 minutes, or until rice is golden, stirring frequently; remove to a medium bowl and set aside.
     
  3. Increase heat to high and cook chicken and sausage 8 to 10 minutes, or until chicken begins to brown. Return rice mixture to skillet, then add chicken broth, tomato sauce, and black pepper; mix well, then bring to a boil. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until rice is tender. Add shrimp and cooked bacon; cover and cook 5 minutes, or until shrimp are cooked through.
     

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