Ragin Cajun Jambalaya

Today’s supper was from ConAgra foods, specifically Hunts. It’s called Ragin Cajun Jambalaya and used chicken and smoked sausage. The recipe I’m sharing serves eight which is way too much for my husband and I so I cut it in half. I did use the 8 ounces of tomato sauce though without any problems. This does take some time-I had to cut up the chicken into strips, fry them up with the sausage, take it out of skillet, put in rice, and then put everything back in the pan. I used a Dutch pan. I also didn’t have onion, which I could have sworn I did have, and used some minced dried onions sauteed with the rice, and I added some dried red and green pepper flakes.

 

Ragin Cajun Jambalaya

 

16 ounces smoked sausage, cut into ½ inch slices

1 pound boneless skinless chicken breasts cut into strips

1 medium onion, finely chopped (about ½ cup)

2 cloves garlic

1 ½ cups long grain white rice, uncooked

2 cans (10 ounce each) Ro-Tel Original Diced Tomatoes and Green Chiles, undrained

2 cans (14.5 ounce each) chicken broth

1 can (8 ounce) tomato sauce

Cook sausage and chicken in large skillet over medium-high heat until chicken strips are no longer pink in centers and juices run clear, stirring frequently. (Best to spray pan with non-stick spray before starting.) Remove from saucepan; cover to keep warm. Add onions and garlic to same saucepan; cook 3 minutes or until onions are crisp-tender, stirring frequently. Remove from skillet; cover to keep warm.

Add rice to same saucepan; cook 5 minutes, or until golden brown, stirring frequently. Add sausage mixture and onion mixture; mix well. Stir in tomatoes with their liquid, the broth and the tomato sauce; bring to a boil. Cover saucepan with lid; reduce heat to low.

Simmer 20 minutes or until rice is tender. Stir before serving.