Recipes

Sausages and Pineapple Jambalaya

Prep time : 25 minutes
Cook time : 45 minutes
Portions 8
Prep time : Cook time : Servings :
25 minutes 45 minutes 8
Sausages and Pineapple Jambalaya

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Ingredients

  • 1 package of duBreton Organic Mild Italian Sausages
  • 15 ml (1 tbsp.) oil
  • 15 ml (1 tbsp.) butter
  • 2 chicken breasts, diced
  • 250 ml (1 cup) Du Breton white ham, diced
  • 1 green pepper, diced
  • 1 onion, chopped
  • 2 celery stalks, minced
  • 4 cloves garlic, chopped
  • 60 ml ((¼ cup) tomato paste
  • 750 ml (3 cups) chicken broth, hot
  • 250 ml (1 cup) pineapple, cubed
  • 2 bay leaves
  • 5 ml (1 tsp.) Cajun spices
  • Freshly ground salt and pepper, to taste
  • 250 ml (1 cup) long grain rice
  • 60 ml (¼ cup) fresh parsley, chopped
  • 1 bunch green onions, chopped
  • Hot pepper sauce or Cayenne pepper, to taste

Directions

  1. 1.Place sausages in a pan and cover with cold water. Bring to a boil and cook 7 to 10 minutes. Drain sausages and cut into slices.
  2. 2.Preheat the oven to 350°F (180°C)
  3. 3.In a large ovenproof casserole, heat oil and melt butter, brown the cubed chicken.)
  4. 4.Add ham and sausages, cook 5 minutes to brown.
  5. 5.Add vegetables and cook 5 more minutes, stirring often.
  6. 6.Dilute the tomato paste with the chicken broth, pour into casserole and bring to a boil.
  7. 7.Add the rest of the ingredients, except parsley and onions. Stir.
  8. 8.Cover and bake in oven 25 to 30 minutes.
  9. 9.Stir, adjust the seasoning, sprinkle with chopped parsley and green onions and serve in a serving plate at the centre of the table.

Notes

For a taste a little spicy, it is possible to replace the Mild Italian Sausages with Hot Italian Sausages.
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