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 H-E-B
Recipes
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8 - 10 servings Cook Time: 1 hour 10 minutes Nutrition Facts: 733 calories 24g total fat 97mg cholesterol; 1708mg sodium; 88g carbohydrate; 2g fiber; 39g protein |
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recipe categories / soups / chiles and stews  Easy-to-Tackle Jambalaya Courtesy of USA Rice Federation Ingredients: 1 1/2 pounds fully-cooked smoked sausage, cut into 1/4-inch thick slices 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 medium onions, chopped 2 cups chopped celery 2 medium green bell peppers, chopped 3 cloves garlic, minced 6 cups chicken broth 4 cups uncooked long grain white rice 1 teaspoon paprika 1/2 teaspoon ground red pepper Directions: 1. Heat 8-quart oven-safe Dutch oven or stockpot over Medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside. 2. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan. 3. Drain fat leaving 1 tablespoon. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. 4. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 45 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking. |
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