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Chicken and Sausage Jambalaya

1 hour 5 mins

Chick and sausage jambalaya in a white casserole dish

Ingredients

  • 1 500g pkg Marcangelo Hot Italian Sausages

  • 1 220g pkg Marcangelo Sweet BBQ Chicken Breast Portions

  • 1 1/2 cups chopped onions

  • 1 1/2 cups chopped red or green peppers

  • 1 1/2 cups sliced celery

  • 2 cloves garlic, minced

  • 1 19oz/540mL can diced tomatoes, undrained

  • 1 tsp dried thyme leaves

  • Salt & pepper to taste

  • 2 cups long grain white rice

  • 3 cups chicken broth

  • 1 tbsp Worcestershire sauce

  • 1 lb peeled raw shrimp, optional

  • 1/4 cup chopped fresh parsley

Cooking Instructions

  1. Remove casings from sausages. Cut into 1” (2.5 cm) pieces.

  2. Sauté sausage in large saucepan over medium-high heat about 5 minutes or until lightly browned. Remove from pan and set aside.

  3. Cut chicken into 1” (2.5 cm) pieces. Sauté chicken about 5 minutes or until browned. Remove from pan and set aside.

  4. Cook onions, peppers, celery and garlic about 5 minutes or until tender.

  5. Add tomatoes, thyme, salt and pepper, rice, broth and Worcestershire along with sausage and chicken. Bring to a boil. Cover and simmer 20 minutes, stirring occasionally, until rice is tender and liquid is almost absorbed.

  6. Add shrimp and parsley. Cook 5 minutes longer until shrimp are pink.

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