Fwd: Jambalaya

Jill Fellow

801.735.7416

Begin forwarded message:

From: Jill Fellow <jill.fellow@wgu.edu>
Date: January 18, 2017 at 8:38:48 AM MST
To: "jillfellow@gmail.com" <jillfellow@gmail.com>
Subject: Jambalaya

WEDNESDAY, MARCH 23, 2011

Jambalaya

I got this recipe from a great friend who has a cookbook that makes calm out of chaos for dinnertime. It was a crock pot recipe, and one day I was at her house while she was chopping and prepping. She basically sent me home with all the ingredients to make the meal for dinner that night. I was way excited, and we loved it. But I felt like the chicken got dried out and there was not enough sausage. So I have made some changes, and this is how we make this new favorite at out house.

Ingredients
2 or 3 boneless chicken breasts. Raw and chopped.
1 pound kielbasa sausage. chopped.
1 can tomato. Italian flavor is yummy. But plain is good too.
1 half a green bell pepper. Frozen works fine.
1/2 cup chicken broth
1 t. oregano
1 t. cajan seasoning.
1/4 t. cayenne pepper
1 chopped onion
1 stalk celery, chopped
1 half can pinto beans
1 cup of frozen corn

Directions
Pre-Heat Oven to 375 degrees. Prepare 2 and half cups of jasmine rice in a steamer, ricer or on the stove top.

Mix all ingredients together in a large casserole dish or 9 by 13 glass pan. Cook at 375 for 35 to 40 minutes. Cook longer for large chicken chunks and shorter for tiny chicken chunks. Stir the mix after 15 minutes.

When chicken is cooked in the mix, remove from oven and combine rice and oven mixture in a large glass bowl. Cover with a dish towel and let sit about 20 minutes. (Optional)

 

 

 

 

 

 

Jill M. Fellow

Course Mentor, General Education

C820 – Professional Communication & Leadership in Healthcare

 

Western Governors University
Office: 801-428-5170

jfellow@wgu.edu