Chicken and Sausage Jambalaya

By Rosanne M – Toronto, ON
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Chicken and Sausage Jambalaya
  • Prep Time: 30
  • Total Time: 90
  • Servings: 6
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About this Recipe

Wonderful and hearty with a touch of heat. Made with barley instead of rice adds a lovely nuttiness to the flavour.

Ingredients

1 lb Mild Italian Sausage (out of the casing)
2 Onions, finely chopped
3 Garlic cloves, chopped and mashed
1 Long red chili pepper or jalapeno pepper, finely chopped
2 tsp Cajun seasoning
1 tsp Oregano, dried
1 tsp Salt
.5 tsp Cracked, black peppercorns
1 cup Pearl Barley, thoroughly rinsed
1 28oz can chopped tomatoes with the juice
3 cup Chicken stock (low sodium is best or cut back on the added salt)
2 Large, Maple Leaf Prime, Boneless, skinless chicken breasts
1 Roasted red pepper, finely chopped

Directions

1.In a nonstick skillet, cook the boneless, skinless chicken breasts over medium high heat about 15 minutes depending on the thickness (you can use just about any cooking method for the chicken). Put aside and when just warm, cut into bite size pieces and add to dutch oven.

2. In a nonstick skillet, cook sausage over medium high heat, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to dutch oven. Drain all but 1 tablespoons fat from pan. Reduce heat to medium.

3. Add onions to pan and cook, stirring, until softened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add barley and stir well. Add tomatoes and chicken stock and bring to a boil.

4. Pour mixture over sausage and stir. Add chopped roasted red pepper. Simmer on low for an hour, stirring occasionally.

TIPS:.
*If you don’t have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.

*Cajun seasoning is available in many supermarkets and specialty food store. If you can’t find it, substitute 1 teaspoons EACH dried thyme leaves and paprika to this recipe (I use smoked paprika).

*To roast peppers: Preheat oven to 400°F Place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened. (This will take about 25 minutes.) Transfer peppers to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift off skins. Discard skins and slice according to recipe instructions.




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