Here is a recipe that is sure to please. The picture above shows a variant of a Smoked Sausage and Chicken Jambalaya recipe that I saw earlier on (here). I made some changes and tweaked a few things so that it would better suit my families tastes. I must admit, it turned out very well indeed. Read on for the recipe.

INGRIDIENTS

1.25 Cup of White Rice

1lb of Chicken Breast

1lb of Smoked Sausage

1 Large Yellow Bell Pepper

1 Large Orange Bell Pepper

1/2 of one large Onion

2 Carrots

2 sticks of Celery (diced)

1/4 tsp of Paprika

1/4 tsp Crushed Red Pepper

1/4 tsp oregano

6 tbsp spicy Mango Salsa

2 cups Chicken Broth

Salt and Pepper to taste

Direction

First, preheat your oven to 350 degrees F.

Grab a large pan and spray it with cooking spray, turn on the stove top to a medium heat and then cook the chicken until all pink has been removed. When done  remove the chicken from the pan and drain on a paper towel.

Head back to the pan and add the smoked sausage, onion, celery, yellow and orange bell peppers, oregano, paprika, salt, and crushed red pepper to the pan. Cook this mixture for 5 – 6 minutes or until the onions are translucent. Stir often.

When the onions have cooked add the rice, Salsa, and chicken broth. Let this cook until it starts to boil.

Take the Jambalaya and place it into a baking or pyrex dish. Place the chicken on top of the mixture and then cover with tin foil. Place in the 350 degree oven for 40 minutes;

How many does it feed?

This recipe will make enough for 6, 1.5 cup servings. Here is the nutritional information for each serving.

Hope you enjoy! All the best,

Brett