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Recipe Name: Summer Jambalaya with Chicken and Spicy Sausage - Copy Source: Submitted by: Administrator Last Modified: 0000-00-00 Course: Entree Used in Baskets: No Base: Poultry Kosher: Meat Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 1.00 Hours Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $3.84 # Sides Included: 0 Difficulty: Intermediate Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 3 Pounds chicken breast, boneless, skinless 0.25 Pound mushrooms thickly sliced Directions: Heat oil in a large skillet over high heat. Cook chicken until nicely browned on all sides. Lower heat if chicken starts to get too dark too soon. Transfer chicken to platter and set aside. Add sausage and cook until lightly browned on both sides. Set on platter with chicken. Increase heat to high and add onion, poblano, celery and corn. Cook vegetables, stirring frequently, until softened, about five minutes. Add the paprika, mushrooms and oregano, cooking until mushrooms are just softened, about 3 minutes. Add the rice and cook, stirring constantly until well coated and just beginning to brown, about 2 minutes. Nestle chicken and sausage in the rice and gently stir in the chicken stock to incorporate the ingredients on the bottom of the skillet. Bring to a boil over moderate heat and season with salt and pepper. Reduce heat to low, cover and cook until the stock is completely absorbed, the rice is tender and the chicken is cooked through, about 30 minutes.

Nutrition per Serving:
Calories:	639	Total Carbs:	49.5	Net Carbs:	0.0
Cholesterol:	168.8	Fat:	12.4	Protein:	71.90
Fiber:	0.62	Sodium:	2329.94

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