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Jambalaya

Source: McCormick®
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Active Time:  50 Minutes

  Makes 8 (1 cup) servings
Cajun Seasoning brings the flavors of the Louisiana bayou country to this easy one-pot meal. Use andouille sausage for even more flavor and heat.
RECIPE INGREDIENTS
1 tablespoon vegetable oil
1 pound boneless chicken, cut in 1-inch cubes
1 pound smoked turkey sausage or andouille sausage, cut 1/4-inch thick
1 red onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
1 medium tomato, chopped
2 tablespoons McCormick Gourmet Collection Cajun Seasoning
2 McCormick Gourmet Collection Bay Leaves
1 cup long grain rice
1 can (14 1/2 ounces) chicken broth
DIRECTIONS
Heat oil in large heavy skillet over medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.


Pour off excess oil. Add onion, bell pepper, celery; cook over moderate heat, stirring occasionally, until onion is softened.


Stir in tomato, Cajun seasoning and bay leaves. Return chicken and sausage to pan. Add rice and chicken broth. Bring mixture to a boil. Cover; reduce heat to low and cook until rice is tender, stirring occasionally, about 25 minutes.


Recipe reprinted by permission of McCormick®. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 (1 cup) servings
Calories: 235
Fat. Total: 7g
Fiber: 2g
Carbohydrates, Total: 24g
Sodium: 1104mg
% Cal. from Fat: 27%
Cholesterol: 52mg
Protein: 19g
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