Chicken and Sausage Jambalaya

25 mins
35 mins
Portions: 4-6

In Partnership with
better than bouillon

Ingredients

Directions

  1. Melt butter in Dutch oven or high-sided skillet; cook sausage, onion, celery, bell pepper and Cajun seasoning for 3 to 5 minutes or until vegetables are slightly softened.
  2. Stir in 2 cups water, tomatoes and Roasted Chicken Base; bring to boil. Stir in chicken and rice.
  3. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; let stand for 5 minutes.

In Partnership with
better than bouillon

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