Jambalaya

Name: Jambalaya
Ingredients: 1 lb Andouille sausage, sliced in rounds.; 1 lb boneless skinless chicken thighs, cut in to bite size pieces.; 1 green bell pepper, diced chunky.; 1 yellow or sweet onion, diced.; 4 ribs of celery, chopped.; 5 clove garlic, minced.; 2 cup uncooked white rice.; 3 cup chicken stock.; 1 dash worcestershire sauce.; 1 dash hot sauce.; 1 Cajun seasoning to taste.; 1 can fire roasted crushed tomatoes.; 1 olive oil

13 ingredients

10 steps

Ingredients

1 lb Andouille sausage, sliced in rounds.
1 lb boneless skinless chicken thighs, cut in to bite size pieces.
1 green bell pepper, diced chunky.
1 yellow or sweet onion, diced.
4 ribs of celery, chopped.
5 clove garlic, minced.
2 cup uncooked white rice.
3 cup chicken stock.
1 dash worcestershire sauce.
1 dash hot sauce.
1 Cajun seasoning to taste.
1 can fire roasted crushed tomatoes.
1 olive oil

Directions

1

Season chicken and sausage with Cajun seasoning.
2

Over medium heat in a heavy bottomed stock pot, heat oil and about half of the garlic.
3

When garlic is aromatic, cook sausage until just brown and some of the fat has been rendered.
4

Remove sausage with slotted spoon.
5

Brown chicken thighs until browned.
6

Remove with a slotted spoon.
7

Add onion, bell pepper, remaining garlic, tomatoes (undrained), and celery.
8

Cook until tender, adding Cajun seasoning to the pot as liquid starts to cook out.
9

Add all other ingredients, bring to a boil, reduce heat, cover and simmer until the rice has absorbed all the liquid.
10

Season as necessary to your taste.