The classic New Orleans trio of bell pepper, celery and green onion combine with smoky sausage and chicken for authentic flavor.
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14 cup Land O Lakes® Butter
1 medium (1 cup) green bell pepper, chopped
2 ribs (12 cup) celery, chopped
4 medium (12 cup) green onions, sliced
1 12 cups uncooked instant white rice
1 (14.5-ounce) can chicken broth
1 tablespoon all-purpose flour
1 12 cups skinned, boned, chopped deli rotisserie chicken
6 ounces (1 cup) kielbasa sausage, chopped
1 (14.5-ounce) can diced tomatoes with green chiles, undrained
Salt, if desired
Pepper, if desired
STEP 1
Melt butter in 12-inch skillet until sizzling; add pepper, celery and onions. Cook over medium heat 3-4 minutes or until crisply tender. Add rice, chicken broth and flour; stir. Continue cooking 1-2 minutes or until mixture comes to a boil. Cover; continue cooking 2 minutes.
STEP 2
Add chicken, sausage and tomatoes; cook 4-6 minutes or until bubbly and heated through. Add salt and pepper, if desired.
- Almost any sausage without fennel seasoning can be used in jambalaya in place of kielbasa.
- If you like less spice in your food, substitute tomatoes without green chiles. If you like more spice, you can add hot sauce, a staple condiment in New Orleans cooking. Pass extra at the table for those who like a lot of heat. The condiment aisle of the grocery store will offer several brands. They all have their own unique flavor.
- Depending on the size of the chicken, 1 purchased rotisserie chicken will yield between 3 to 4 cups chopped chicken.
Read more about this recipe on Recipe Buzz® Blog.
