Jacqueline’s Jambalaya Recipe

Ingredients

• Nonstick Cooking Spray
• 4 Tbsp Cajun Seasoning
• 2 pounds boneless skinless chicken breasts cut into chunks
• 1 package (5 links) Trader Joe’s Spicy Jalapeño chicken sausage cut into chunks
• 2 Medium Uncooked Bell Peppers Diced
• 1 Medium Uncooked Onion diced
• 4 Medium Garlic Cloves
• 1 1/2 cups Canned Chicken Broth
• 1 14oz Can Diced Tomatoes
• 4-5 Medium Jalapeño Peppers
• 4 Cups Cooked White Rice

Instructions

• Sprinkle Cajun seasoning over chicken in a large bowl and tossing until chicken is evenly coated. Spray a large nonstick pan with nonstick spray and heat to medium heat. Add chicken in batches to the pan to cook, stirring occasionally until browned, around 4 minutes per batch, after the chicken is cooked put chicken in a slow cooker, remember to spray the nonstick pan between batches.
• Spray a nonstick pan with cooking spray and reduce heat to medium. Add the sausage, bell peppers, Jalapeño peppers, onion, and garlic and cook. Keep stirring until vegetables are crisp and tender, around 5 minutes. Add chicken broth and bring to a boil, make sure to scrape anything stuck to the bottom of the pan
• Transfer sausage and vegetable mixture to a slow cooker. Stir in diced tomatoes. Cover and cook the entire mixture until the chicken is cooked through and the veggies are tender, 2-3 hours on high or 4-6 hours on low. Stir in the cooked rice before serving. You can always sprinkle each serving with freshly sliced jalapeño pepper.

Notes