- 3 lbs chicken breast, boneless, skinless
- 1 tablespoon creole seasonings
- Hot Rice
- 32 oz jar KYVAN Jambalaya Sauce
- Green Onions to garnish
Rinse chicken, cut into 1 inch chunks, season with spices.
Place chicken, Jambalaya sauce into slow cooker, cook on high for 3 hours.
Remove lid the last hour of cooking time.
Serve with hot rice, garnished with green onions. Enjoy!
Recipe created by Creole Contessa
1 pound of chicken,cubed
1 pound shrimp
1 pound sliced spicy linked sausage (Andouille is best)
6 cups precooked rice
32 oz KYVAN Jambalaya Sauce
Saute chicken, linked sausage, and shrimp until done.
Add Jambalaya sauce, rice and simmer for 10 minutes. Enjoy!
1/4 cup canola oil
3/4 cup KYVAN Down Home Chicken Breading
12 oz bag of okra slices
1 green bell pepper (diced)
1 large onion (diced)
2 (26 oz.) cartons of beef broth
1 pound precooked chicken breast strips (cut into small cubes)
1 pound of small shrimp (peeled, deveined)
1 pound of crabmeat
1/4 cup dry parsley
1 teaspoon dry thyme
1 teaspoon ground sage
1 cup KYVAN Jambalaya Sauce
In a large pot, on low heat, pour 1/4 cup of canola oil and slowly addchicken breading. Continuously stir about 5-10 minutes.
Slowly stir in the brothand continue to stir for about 20-25 minutes.
Add the chicken in the large pot (roux) along with the vegetables and other ingredients (except rice, crab, and shrimp) and continue to cook on low heat and simmer 1 hour
Add shrimp and crabmeat and cook additional 10 minutes.
Serve individually over rice.