Jambalaya
Portion Size: 1 cup (1/2 c. rice and ½ c. meat mixture)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb boneless skinless chicken breast or thighs | |
| 1 lb. lean kielbasa | Sliced |
| 2 tablespoons cooking oil | |
| 2 green bell peppers | Washed, trimmed and diced. |
| 1 cup celery | Washed, trimmed and diced. |
| 1 teaspoon garlic powder | |
| 1/2 teaspoon cayenne pepper | |
| 1 teaspoon onion powder | |
| Salt and pepper to taste | |
| 4 cups cooked white rice | |
| 6 cups low sodium chicken stock | |
| 2 cups tomato sauce | |
| 3 bay leaves | |
| 2 teaspoons Worcestershire sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large pot over medium high heat. | |
| 2 | Sauté chicken and kielbasa until lightly browned, about 5 minutes. | Cook until internal temperature reaches 165 F. |
| 3 | Stir in onion, bell pepper, celery and garlic. | |
| 4 | Season with cayenne, onion powder, salt and pepper. | |
| 5 | Cook 5 minutes o r until onion is translucent. | |
| 6 | Stir in chicken stock, tomato sauce, and bay leaves. | |
| 7 | Bring to a boil, then reduce heat, cover and simmer 5 minutes. | |
| 8 | Stir in Worcestershire sauce. Remove bay leaf. | |
| 9 | Serve over rice |
Posted in Sausage Dinner Recipes
