Recipe: Fast and Easy Jambalaya (using chicken and kielbasa)

FAST AND EASY JAMBALAYA

"For a quick weekday dinner, serve New Orleans-style dish with French bread. Mild or hot picante sauce can be used, depending on your taste preference."

1/2 tsp. lemon pepper
1/2 tsp. garlic powder
1 1/4 lbs. boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tbsp. oil
1 cup chopped onion
12 oz. smoked Polish or kielbasa sausage, cut into 1/2-inch slices
1 (16 oz.) jar Picante sauce or salsa
1 (14.5 oz.) can Italian-style stewed tomatoes, undrained
1 1/4 cups frozen sweet peas
2 2/3 cups hot cooked rice (for serving)

Sprinkle lemon pepper and garlic powder over chicken cubes.

Heat oil in large skillet or 3-quart saucepan over medium-high heat until hot. Cook seasoned chicken in oil 5 minutes or until no longer pink, stirring frequently.

Add onions and sausage; cook an additional 5 minutes, stirring occasionally.

Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes.

Add peas; cook an additional 5 to 7 minutes or until peas are tender.

Serve over rice.

Makes 6 (1 cup) servings
From: Peggy, WA - 11-30-97