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Source: America's Favorite Food Associations

Easy-to-Tackle Jambalaya
Make this tasty rice dish anytime you gather a crowd. For zing, use spicy sausage and a little more cayenne pepper.
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Serves: 8 to 10
Prep Time: 25 minutes
Cook Time: 45 minutes to 1 hour
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1 1/2 pounds smoked pork sausage, cut into 1/4-inch-thick slices
1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium onions, chopped
2 cups chopped celery
2 medium green bell peppers, chopped
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
6 cups chicken broth
4 cups long grain white rice
1/2 teaspoon paprika

Preheat the oven to 375 degrees F. Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat leaving 1 tablespoon. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil.

Place covered pot in the oven and bake at 375 degrees for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.

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