JAMBALAYA, CHICKEN/PEPPERONI

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Jambalaya, Chicken/Pepperoni image

My own recipe on a creole favorite. So, most eveyone says "Pepperoni!?" Of course pepperoni. It is absolutely perfect in Jambalaya. The taste of pepperoni is just a beautiful match for the taste of the cayene peppers and tobasco sauce. Oh, I just love this dish. You have got to try it!

Provided by JSoyster

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 583.8, Fat 31.8, SaturatedFat 11.6, Cholesterol 113.8, Sodium 1154.4, Carbohydrate 47.1, Fiber 3, Sugar 3.3, Protein 25.5

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