Jambalaya

1 lb. Swiss Meat Andouille Sausage, cut into 1" pieces

1 cup finely chopped Onion

1 cup finely chopped Sweet Pepper

4 Garlic Cloves, minced

2 tbsp. Canola Oil

1 ½ cup cubed Cook Chicken

1 ½ cup Swiss Meat Hickory Smoked Cured Ham, cubed

1 can (28 oz.) Diced Tomatoes, undrained

1 cup uncooked long-grain rice

1 can (14½ oz.) Chicken Broth

3 tbsp. minced Fresh Parsley

1 tsp. Salt

½ to 1 tsp. Pepper

½ to 1 tsp. Dried Thyme

In a heavy skillet, sauté the sausage, onion, sweet pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. Transfer to a 2 quart baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed. Yield 8 servings.

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