Chicken and Andouille Sausage Jambalaya

PORK FOODSERVICE
15Ingredients
55Minutes

Ingredients

US|METRIC
  • 2 pounds boneless chicken breast (skinless, rough chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (fresh ground)
  • 2 tablespoons vegetable oil
  • 2 pounds andouille sausage (1/4" slices)
  • 2 onions (each, medium, 1/4” dice)
  • 1 green bell pepper (each, or red bell pepper, large, 1/4” dice)
  • 1 cup green onions (fine chop, divided)
  • 1 cup leaf parsley (flat-, fresh, minced, divided)
  • 2 cloves garlic (minced)
  • 3 cups long-grain rice
  • 8 cups chicken stock
  • 1/2 teaspoon salt
  • 1 teaspoon ground red pepper
  • 12 sprigs flat leaf parsley (to garnish)
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    Directions

    1. 1. In Dutch oven, over medium high heat add oil
    2. 2. Evenly, season all sides of chicken with salt and pepper
    3. 3. In Dutch oven, cook 1 pound of chicken at a time until browned on all sides, approximately 5 minutes
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