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jazzy-jambalaya
© The French’s Food Company LLC
Jazzy Jambalaya jazzy-jambalaya Makes: 8 servings 2 Tbsp. vegetable oil 4 lbs. bone-in chicken parts, skinned 1 lb. cut into 1/2-inch slices smoked sausage, cut into 1/2-inch slices 1 cup chopped onion, green bell pepper and celery 1 Tbsp. minced garlic 1 1/2 cups uncooked white rice 3 cups chicken broth 1/4 cup FRANK'S RedHot® XTRA Hot Cayenne Pepper Sauce <p>HEAT oil in 5-quart pot or deep heavy skillet. Cook chicken and sausage in batches, about 20 min. until well browned. Drain fat. Return meat to pot.</p><p>STIR remaining ingredients into pot. Heat to boiling. Reduce heat to medium-low.</p><p>SIMMER, covered, 20 min. until rice is tender and chicken is no longer pink near bone.</p>
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Jazzy Jambalaya

Makes: 8 servings
Prep Time: 15 min
Cook Time: 40 min
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Ingredients

  • 2 Tbsp. vegetable oil
  • 4 lbs. bone-in chicken parts, skinned
  • 1 lb. cut into 1/2-inch slices smoked sausage, cut into 1/2-inch slices
  • 1 cup chopped onion, green bell pepper and celery
  • 1 Tbsp. minced garlic
  • 1 1/2 cups uncooked white rice
  • 3 cups chicken broth
  • 1/4 cup FRANK'S RedHot® XTRA Hot Cayenne Pepper Sauce

Directions

HEAT oil in 5-quart pot or deep heavy skillet. Cook chicken and sausage in batches, about 20 min. until well browned. Drain fat. Return meat to pot.

STIR remaining ingredients into pot. Heat to boiling. Reduce heat to medium-low.

SIMMER, covered, 20 min. until rice is tender and chicken is no longer pink near bone.

- Tips

Slow Cooker Method: Brown chicken and sausage as in Step 1. Transfer meat to 6 qt. slow cooker. Stir in remaining ingredients. Cover and cook on HIGH setting for 3 hours, or on LOW setting for 6 hours.

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