Dinner

Ryland Jambalaya is for Dinner.

Ryland Jambalaya takes 60 minutes to prepare.

Ryland Jambalaya takes 60 minutes to cook.

Ryland Jambalaya makes 16 servings.

The ingredients for Ryland Jambalaya are:

*Tyson boneless, skinless chicken breast, 16 oz (remove)
Green Peppers (bell peppers), 1 cup, chopped (remove)
Onions, raw, 1 cup, chopped (remove)
Celery, raw, 1 stalk, large (11"-12" long) (remove)
White Rice, long grain, 3 cup (remove)
*Campbell's low sodium chicken broth, 5 cup (remove)
Bay Leaf, 100 grams (remove)
*Creole Seasoning, Tony Chachere's, 8 tsp (remove)
*Andouille (1 link), 6 serving (remove)
*Always Fresh Minced Garlic, 2 tsp (remove)
*Canola Oil, .25 cup (remove)

Here is how you make Ryland Jambalaya:

Cut sausage into bite sized pieces, set aside. Cut chicken into bite sized pieces, mix with 1TB of cajun seasoning , set aside. Chop veggies, mix with 1 TB cajun seasoning, set aside. Measure out your stock, set aside, and your rice, set aside. Add 1/4c oil to pot, cook sausage 3-5 mins. Remove. Add chicken to pot, cook 3-5 mins. Remove. Add veggies/garlic/seasoning mixutre to pot - cook until softened. Add dry rice, cook 3-5 minutes, adjust temperature to accomodate time if necessary - do not burn. Return sausage and chicken to pot. Add stock and bay leaf. Bring to a medium boil, cover, turn to low and simmer 25 minutes - do NOT lift the lid. Remove from heat, let stand at least 30 minutes. again do NOT lift the lid. Remove bay leaf. Garnish with green onion if you wish.Number of Servings: 16Recipe submitted by SparkPeople user KATKIN74.

The nutritional information for Ryland Jambalaya is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 207.6

• Total Fat: 10.6 g
• Cholesterol: 34.4 mg
• Sodium: 1,166.3 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 2.1 g
• Protein: 14.0 g