Easy-to-Tackle Jambalaya

Description

Makes 8 to 10 servings.

Ingredients

• 1½ pounds cooked smoked beef sausage, cut into ¼-inch thick slices
• 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 medium onions, chopped
• 2 cups chopped celery
• 2 medium green bell peppers, chopped
• 3 cloves garlic, minced
• ½ teaspoon ground red pepper
• 6 cups chicken broth
• 4 cups uncooked rice
• 1 teaspoon paprika

Directions

1. Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot.
2. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
3. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned.
4. Remove from pan. Drain fat leaving 1 tablespoon.
5. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown.
6. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375°F for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.