Jambalaya

Name: Jambalaya
Ingredients: 1 lb boneless skinless chicken breast; 1 lb hot Italian sausage; 1 red bell pepper; 1 green bell pepper; 1 12 cups sweet onions; 1 (14 1/2 ounce) chicken broth; 18 cup chicken base; 2 (14 1/2 ounce) stewed tomatoes; 1 (14 1/2 ounce) canned tomatoes; 1 teaspoon Tabasco sauce; 1 tablespoon salt; 1 (14 ounce) bag frozen corn; 1 (14 ounce) Italian cut green beans; 1 tablespoon Worcestershire sauce; 1 (8 ounce) package zatarain's jambalaya mix; 12 cup water; 1 (8 ounce) can tomato sauce

17 ingredients

9 steps

Ingredients

1 lb boneless skinless chicken breast
1 lb hot Italian sausage
1 red bell pepper
1 green bell pepper
1 12 cups sweet onions
1 (14 1/2 ounce) chicken broth
18 cup chicken base
2 (14 1/2 ounce) stewed tomatoes
1 (14 1/2 ounce) canned tomatoes
1 teaspoon Tabasco sauce
1 tablespoon salt
1 (14 ounce) bag frozen corn
1 (14 ounce) Italian cut green beans
1 tablespoon Worcestershire sauce
1 (8 ounce) package zatarain's jambalaya mix
12 cup water
1 (8 ounce) can tomato sauce

Directions

1

Fry the cut-up chicken and the Italian sausage, in a large frying pan, fry well.
2

Take the meat out of this pan and fry the pepper and the sweet onion until crisp-tender.
3

Add the chicken broth and the chicken bouillon.
4

Add the 3 cans of tomatoes, tomato sauce, and 1/2 cup water, also the salt and Tabasco to taste.
5

Simmer 3 hours (crockpot works good for this).
6

After simmering, add the corn, beans, and the Worcestershire sauce.
7

Last add the package rice mix with 1/2 of the seasoning packet--or if you like it really hot, put the whole seasoning packet, but I do not like it that hot.
8

Cook until the rice is tender.
9

Mm mm good.