Jazzy Jambalaya
- 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 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
- 1 pound kielbasa sausage, cut into 1/2-inch slices
- 1 3/4 cup 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
- 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.
- 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.
- 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.