Zutaten für Sausage And Chicken Jambalaya Stirfry
- Uncooked Rice
- Vegetable Oil
- Chicken Tenders
- Polish Sausage
- 1 medium onion, chopped
- Green Bell Pepper
- Red Bell Pepper
- 2 cloves garlic, minced
- Diced Tomatoes
- Chicken Broth
- Dried Parsley Flakes
- Dried Thyme
- (to taste, optional)
- ½ teaspoon black pepper
- Ground Red Pepper
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Zubereitung von Sausage And Chicken Jambalaya Stirfry
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Add 1 pound boneless, skinless chicken breast, cut into 1-inch pieces. Stir-fry for 2 minutes.
- Add 1 pound Italian sausage, casings removed, and stir-fry until chicken and sausage are browned (about 5-7 minutes).
- Remove chicken and sausage from the skillet and set aside.
- Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped, to the skillet. Reduce heat to low.
- Cover and cook for 2-3 minutes, stirring occasionally.
- Add 2 cloves garlic, minced, and cook for 1 minute, stirring constantly.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 tablespoon tomato paste, 1 ½ cups chicken broth, 1 tablespoon chopped fresh parsley, 1 teaspoon dried thyme, ½ teaspoon black pepper, and 1 tablespoon brown sugar.
- Bring to a boil, then reduce heat to medium-low.
- Stir in 1 ½ cups uncooked long-grain rice.
- Simmer, uncovered, for 15-20 minutes, or until most of the liquid is absorbed and the rice is cooked through, stirring occasionally.
- Stir in the cooked chicken and sausage.
- Taste and adjust seasoning as needed. Add Tabasco sauce to taste (optional). Serve hot.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
25g
Fat
31g
Carbs
17g