Chicken and Sausage Jambalaya



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Source Ward cookbook from Parker, CO

Preparation Time40 minutes


4 slices bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 cup uncooked rice
1 14 oz. can petite diced tomatoes
1.5 cups water
1/2 cup barbecue sauce (garlic or hickory flavored)
1/2 pound, sliced kielbasa sausage
1/2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper
1 cup cooked diced chicken

1. Fry bacon in large, deep frying pan or dutch oven. When crisp, remove bacon from pan. Fry diced onions, green peppers, and celery with rice for about five minutes. Meanwhile, chop the bacon into bite-sized pieces and return to pan. After five minutes is done, add canned tomatoes, water, barbecue sauce, kielbasa, salt, and cayenne. Bring to a boil. Reduce heat to medium or medium low (enough to maintain the boil, barely) and cover. Simmer 20 to 25 minutes, stirring occasionally to prevent sticking. (I usually use this opportunity to cook the chicken that I will need later. If you already have cooked chicken to use, you get to sit down for 25 minutes.) Add chicken just before serving and stir to incorporate.


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