Dairy-Free Recipes: Man Pleasin' Jambalaya | Submitted By: Lesa

8 skinless, boneless chicken breast halves - diced6 cups chicken broth3 cups long grain white rice1 pound smoked sausage, sliced1/4 cup vegetable oil1 green bell pepper, seeded and chopped1 small onion, finely chopped4 carrots, thinly sliced2 stalks celery, thinly sliced1 (8 ounce) can mushroom pieces, drained1/4 teaspoon cayenne pepper, or to tastesalt and pepper to tasteHeat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, bell pepper and sausage. Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed. Amount Per Serving  Calories: 472 | Total Fat: 19.2g | Cholesterol: 73mg

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Reviewed on Feb. 20, 2007 by David    Entire family, including 12-year-old son and 8-year-old daughter cleaned their plate. My wife and I had two helpings. Sized recipe for 6 servings and there was plenty left over. Took others suggestions and cut broth back to 2-1/2 cups from 3, added a can of diced tomatoes including juice, added 3 large cloves of garlic (minced), added 1/2-lb. small/medium frozen shrimp (last 10 minutes), substituted turkey kielbasa for smoked sausage, and substituted chopped baby bella mushrooms for canned. Sauteed bell pepper, onion, carrots (chopped), celery, mushrooms, & garlic until onions were soft. Added kielbasa and tomotoes after chicken was browned/cooked mostly through. A definite keeper in our family. Very rare when all agree the food was good. Thanks everyone for the great suggestions. Was this review helpful? [ YES ]
33 users found this review helpful Entire family, including 12-year-old son and 8-year-old daughter cleaned their plate. My wife... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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