Chicken Jambalaya

  • 8 oz. turkey sausage
  • 1 ½  lb. boneless, skinless chicken breast
  • 2 green bell peppers, diced
  • 1 onion, chopped
  • 2 tsp. smoked paprika
  • 1 can diced tomatoes
  • 1 cup rice
  • 8 oz. frozen sliced okra- 2 cups thawed

Heat a dutch oven over medium high heat.  Add the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.

Add the chicken and black pepper to taste.  Cook until no longer pink, about 5 minutes.

Add the bell pepper, onion and paprika and cook, stirring occasionally until the vegetables have softened-about 2 minutes.  Stir in the tomatoes, rice and ¾ cup water and bring to a boil.  Scrape down the sides of the pan to make sure all rice grains are submerged in liquid.

Cover the pan, lower the heat and simmer until the chicken, vegetables and rice are tender and almost all the liquid has absorbed, about 20 minutes.

Stir in the okra and simmer until bright green, about 10 minutes.  Remove the pan from heat, cover and let steam for 10 minutes.

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