Dinner

Over the Top Jambalaya is for Dinner.

Over the Top Jambalaya takes 30 minutes to prepare.

Over the Top Jambalaya takes 30 minutes to cook.

Over the Top Jambalaya makes 24 servings.

The ingredients for Over the Top Jambalaya are:

2 cup, chopped Onions, raw
4 stalk, large (11"-12" long) Celery, raw
1 serving 1 Med. Green Bell Pepper
2 1tsp Olive Oil
4 cup Zatarain's Jambalaya Mix (by SOUR_KRAUT)
16 oz Butterball Everyday Smoked Turkey Sausage
8 oz Tyson boneless, skinless chicken breast
1 cup Brown Rice, long grain
4.5 cup (8 fl oz) Water, tap
2 cup kernels Yellow Sweet Corn, Frozen
3 cup rotel original diced tomatoe & green chilies (by LISABRANDNEW11)
3 tsp Creole Seasoning, Tony Chachere's (by TUESDAYS)
3 serving Clove of Garlic (by BCOH1478)

Here is how you make Over the Top Jambalaya:

Put oil in a large pan with lid. Add onoins, celery and sliced sausage. Stir frequently, adding a little water if needed to prevent sticking. Add diced green pepper and garlic cloves as onions start to turn translucent. Stir while cooking an additional five minutes, adding water as needed. Dice cooked chicken and add it. Add 2 cans of rotel tomatoes and one sixteen ounce package of frozen corn. Add Zatarain's mix, brown rice, Tony Chachere's seasoning and water. Stir. Bring to a boil, reduce to simmer, cover and cook for 30 minutes. Test rice for doneness. Cook for 5 minute intervals until rice is done. Liquid will absorb into dish as it cools. Better the second day!Serving Size:?20 1 cup servings

The nutritional information for Over the Top Jambalaya is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 106.0

• Total Fat: 2.9 g
• Cholesterol: 15.4 mg
• Sodium: 586.7 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 1.5 g
• Protein: 6.2 g