1
package (12 oz) smoked Polish or kielbasa sausage, cut into 1/2-inch slices
1
jar (16 oz) picante sauce
1
can (14.5 oz) Italian-stewed tomatoes, undrained
1 1/4
cups frozen sweet peas
2 2/3
cups hot cooked instant rice
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Steps
1
Sprinkle lemon-pepper seasoning and garlic powder over chicken cubes. In 12-inch skillet or 3-quart saucepan, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring frequently, until no longer pink in center.
2
Stir in onions and sausage; cook 5 minutes, stirring occasionally. Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes, stirring occasionally.
3
Stir in peas; cook 5 to 7 minutes, stirring occasionally, until peas are tender. Serve over hot cooked rice.
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Jambalaya, a Creole classic, varies widely depending on the cook. Some say this dish got its name from the French word for ham (jambon), which was the main ingredient in many of the first jambalayas.
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