Jambalaya with Grilled Peppers Recipe

Jambalaya with Grilled Peppers Recipe

  • 1 tablespoon Market Pantry™ canola oil
  • 1 (16 ounce) package Archer Farms™ Cajun-style sausage links, quartered
  • 1 (20 ounce) package boneless, skinless chicken thighs, cut in thirds
  • 1 cup Frozen Archer Farms™ grilled pepper blend
  • 1 cup chopped celery
  • 1/2 teaspoon Market Pantry™ black pepper
  • 1 (14.5 ounce) can Market Pantry™ diced tomatoes with roasted garlic and onion
  • 1 (14.5 ounce) can Market Pantry™ chicken broth
  • 1/4 teaspoon hot pepper sauce
  • 2 1/3 cups Market Pantry™ instant white rice
  1. Heat oil in 12-inch skillet over medium heat. Add sausage and chicken pieces; cook until lightly browned, about 5 minutes per side. Add roasted peppers and celery; cook an additional 4 minutes; stirring occasionally. Sprinkle with pepper. Add tomatoes, broth and pepper sauce; stir to blend.
  2. Bring to a boil; reduce heat to low and cover; cook for 20 minutes. Add rice and stir. Cook an additional 15 minutes. Remove from heat; let stand, covered, for 5 minutes.
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