Beef / Pork

QCSAHP - Jambalaya is for Dinner.

QCSAHP - Jambalaya takes several minutes to prepare.

QCSAHP - Jambalaya takes several minutes to cook.

QCSAHP - Jambalaya makes 4 servings.

The ingredients for QCSAHP - Jambalaya are:

1 each Chicken breast
1 each Sausage link, smoked
1 1/2 cup Tomatoes, diced
1/2 each Pepper, green bell
1 cube Bouillon, chicken
1/8 cup Cayenne pepper sauce
1/3 tablespoon Garlic, minced
1 teaspoon Old bay seasoning
3/4 teaspoon Oregano, dried
1/4 teaspoon Pepper, black
1/4 teaspoon Salt
1 cup French Fried Onions

Here is how you make QCSAHP - Jambalaya:

To Prepare for Group: 1. Cube chicken. 2. Slice sausage. 3. Combine all ingredients except fried onions in bag. 4. Label bag 1 of 2. Freeze flat. 5. Put fried onion in sandwich bag labeled 2 of 2 and keep refrigerated until exchange day. Cooking Day: 1. Thaw. 2. Put chicken and sausage mixture in crockpot 3. 1/2 cup of fried onions to crockpot, cook until chicken is done. 4. Serve with remaining fried onions. Serving Suggestions: 1. Add a pound of shrimp with the chicken and sausage. 2. Serve over rice. Number of Servings: 4Recipe submitted by SparkPeople user JLOHERN.

The nutritional information for QCSAHP - Jambalaya is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 204.2

• Total Fat: 12.6 g
• Cholesterol: 28.9 mg
• Sodium: 918.1 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 1.9 g
• Protein: 9.9 g