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Chicken and Sausage Jambalaya Print Version
  • 1 lb. boneless chicken breasts
  • 1 lb. andouille sausage, sliced
  • 3 Tbs. REX Sweet Pepper Flakes
  • 2 Tbs. REX Celery Flakes
  • 1 Tbs. REX Minced Onion
  • 1 tsp. REX Bell Pepper Flakes
  • 1 tsp. REX Garlic Puree
  • 1 tsp. REX Whole Thyme Leaves
  • 1/8 cup vegetable oil
  • 1 (21 oz) can chicken broth
  • 1 (21 oz) can beef broth
  • 1 (14 oz) can diced tomatoes
  • 2 1/2 cups rice
  • 1/2 cup chopped green onions
  • 2 Tbs. chopped parsley
Slice chicken breasts into small pieces. In a covered stock pot, saute breasts, andouille, REX Sweet Pepper Flakes, REX Celery Flakes, REX Minced Onion, REX Bell Pepper Flakes, REX Garlic Puree and REX Whole Thyme Leaves in oil on high heat for 5 minutes,stirring frequently. Add chicken broth, beef broth, tomatoes and rice. Bring to a boil. Lower heat and cover. Cook on low for 25 minutes, stirring occasionally. Turn off heat when rice is cooked, and stir in green onions and parsley.

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