Jambalaya, Chicken/Pepperoni Recipe

Name: Jambalaya, Chicken/Pepperoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken thigh, cut-up; 1 lb pepperoni, cut-up 1/4 inch cubes; 1 cup celery, chopped; 1 cup yellow onion, chopped; 1 cup bell pepper, chopped; 1 cup roma tomato, choped; 2 chili peppers; 2 tablespoons hot sauce, tobasco is best; 1 tablespoon cayenne pepper; 1 tablespoon basil; 1 tablespoon thyme; 4 garlic cloves; 4 cups water; 2 cups rice, long grain

Servings: persons

1 lb chicken thigh, cut-up
1 lb pepperoni, cut-up 1/4 inch cubes
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup bell pepper, chopped
1 cup roma tomato, choped
2 chili peppers
2 tablespoons hot sauce, tobasco is best
1 tablespoon cayenne pepper
1 tablespoon basil
1 tablespoon thyme
4 garlic cloves
4 cups water
2 cups rice, long grain

1
Brown the sausage in a deep skillet (do not drain the fat!)
2
on high heat.
3
Except for water and rice add all ingredients.
4
Keep heat on high, mix constantly until onions become translucent.
5
Add water and bring to a boil.
6
Add rice to boiling water, leave heat on high, and wait for it to boil again.
7
lower heat to simmer, and cover skillet for 1/2 hour, then ready to serve.

802

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb chicken thigh, cut-up, 1 lb pepperoni, cut-up 1/4 inch cubes, 1 cup celery, chopped, 1 cup yellow onion, chopped, and more.

Yes, Jambalaya, Chicken/Pepperoni falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya, Chicken/Pepperoni

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