- Sprinkle chicken with salt, red pepper, and black pepper. In a large saucepan cook chicken in 1 tablespoon hot oil over medium heat about 5 minutes or until chicken is browned, stirring frequently. Transfer chicken to a bowl.
- In same saucepan cook sausage in drippings about 5 minutes or until sausage is lightly browned. Add to chicken in bowl. In same saucepan cook onion, sweet pepper, celery, and garlic in remaining hot oil about 5 minutes or until vegetables are tender, scraping up the browned bits from bottom of pan.
- Return chicken and sausage to pan. Stir in chicken broth, undrained tomatoes, rice, the 1/4 cup green onion tops, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until rice is tender and liquid is absorbed. Stir in the 1/4 cup parsley. If desired, sprinkle with additional green onion tops and parsley. Makes 6 servings.
From the Test Kitchen
Cook the sausage in a saucepan or skillet; drain off fat. Cover and chill up to 24 hours. Chop vegetables; cover and chill up to 24 hours.
Nutrition Facts (Chicken-Sausage Jambalaya)
- Per serving:
- 409 kcal ,
- 20 g fat
- (6 g sat. fat ,
- 71 mg chol. ,
- 1126 mg sodium ,
- 32 g carb. ,
- 2 g fiber ,
- 25 g pro.