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Sausage and Chicken Jambalaya
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|2 teaspoons olive oil|
|2 boneless skinless chicken breasts or thighs, cut into bite-size pieces|
|8 oz. Andouille Sausage, Kielbasa, or Smoked Sausage, sliced|
|1 onion, diced|
|1 green bell pepper, diced|
|1/2 cup diced celery|
|2 tablespoons chopped garlic|
|1/4 teaspoon cayenne pepper|
|1/2 teaspoon onion powder|
|Salt, to taste|
|2 cups uncooked white rice|
|Ground black pepper, to taste|
|3 cups chicken stock|
|3 bay leaves|
|2 teaspoons Worcestershire sauce|
|1 teaspoon hot pepper sauce, optional|
|1 can diced stewed tomatoes|
- Heat oil in a large pot over medium high heat. Sauté chicken and sliced sausage until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper.
- Cook 5 minutes, or until onion is tender and translucent. Add rice, stir in chicken stock, diced tomatoes, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce, if using and season to taste with salt and pepper.
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