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Pepper Chicken Jambalaya
2 Tablespoons/30 mL
Watkins Chicken Soup Base
Add chicken soup base to 1-1/4 cups/560 mL boiling water and set aside. Heat oil in large Dutch oven over medium heat. Add chicken, kielbasa, onion and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice/bean blend and spices; sauté 1 minute. Add broth and tomatoes; bring to a boil over medium heat. Cover, reduce heat to medium low, and simmer, stirring occasionally, 17 to 20 minutes or until rice is tender. Add Inferno Sauce. Remove from heat and let stand, covered, 5 minutes. Stir in parsley. Add additional Cajun pepper and Inferno Sauce to taste. Serves 6-8
270, Protein 21 g, Carbohydrates 33 g, Sodium 690 mg, Fat 6 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Dietary Fiber 4 g.
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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