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Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
Add onion, bell pepper, celery and garlic; cook and stir on medium heat until onion is softened. Stir in tomato, Creole Seasoning and cayenne pepper.
Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally.
It sounds delicious. I would like to try doing a jambalaya flavor with hashbrowns instead of rice. Instead of chicken and andouille maybe bacon, kielbasa and egg.
Rosemary Richards | September 10, 2017 |