JIFFY JAMBALAYA
Recipe By: Kitchen Basics Inc.
Serving Size: 8
Preparation Time: 0:40
Categories:
Amount Measure Ingredient Preparation Method
1 pound boneless skinless chicken breasts cut into strips
1/4 pound Italian sausage sliced 1/4" thick
1 medium onion chopped
1 medium green pepper chopped
32 ounces Kitchen Basics Chicken Stock
1 1/2 cups long-grain rice
14 1/2 ounces Italian tomatoes stewed
1/2 pound cooked shrimp
1 cup frozen peas thawed
Spray non-stick Dutch oven with vegetable cooking spray; heat over medium-high
until
hot. Add chicken, sausage and pepper; cook and stir 5 minutes. Add
stock; heat to boiling. Stir in rice; cover and reduce heat to low.
Simmer 20 to 25 minutes or until rice is just tender. Add remaining
ingredients; cover and cook until heated through, about 5 minutes.
(If raw shrimp are used, cook until opaque.) Serve in large bowl with crusty
bread.
Makes 8 servings. Cooks in 30 minutes.