Poultry 
Haen Sausage Jambalaya
Haen Sausage Jambalaya
Haen Sausage Jambalaya
Ingredients
At a glance
Sausage
Poultry
Serves
4
1 lb. HAEN JALAPENO CHEESE SUMMER SAUSAGE
2 HAEN FULLY COOKED CHICKEN BREASTS
1 T. olive oil
1 onion diced
1 red bell pepper diced
2 celery stalks diced
3 cloves garlic minced
1/2 tsp. Rosemary
1/2 tsp. thyme
1/2 tsp. cumin
1/2 tsp. chili powder
2 T. parsley
1 bay leaf
3 cups basmati rice
1 can stewed tomatoes diced
4 cups water
salt and pepper
2 HAEN FULLY COOKED CHICKEN BREASTS
1 T. olive oil
1 onion diced
1 red bell pepper diced
2 celery stalks diced
3 cloves garlic minced
1/2 tsp. Rosemary
1/2 tsp. thyme
1/2 tsp. cumin
1/2 tsp. chili powder
2 T. parsley
1 bay leaf
3 cups basmati rice
1 can stewed tomatoes diced
4 cups water
salt and pepper
Methods/steps
1. Add olive oil to a 2 quart saucepan and heat the fully cooked chicken through; remove chicken from oil and set aside.
2. With the saucepan over medium heat, add onion, bell pepper, and celery; cook until vegetables are tender, about 10 minutes.
3. Add the garlic, Rosemary, thyme, cumin, chili powder, and rice to the pan.
4. Stir frequently until the rice just starts to brown.
5. Remove casing from summer sausage and cut into 1" cubes.
6. Add bay leaf, stewed tomatoes, water, chicken, summer sausage and salt and pepper to taste.
7. Turn the heat to high and bring to a boil.
8. Cover and reduce heat to low.
9. Simmer over low heat until liquid has been absorbed, about 20-30 minutes.
10. Remove from heat and let rest, covered, for 10 minutes.
