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Sausage and Chicken Jambalaya
Serves 6
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Ingredients:
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| 2 teaspoons olive oil+ Add to Shopping List |
| 2 boneless skinless chicken breasts or thighs, cut into bite-size pieces+ Add to Shopping List |
| 8 oz. Andouille Sausage, Kielbasa, or Smoked Sausage, sliced+ Add to Shopping List |
| 1 onion, diced+ Add to Shopping List |
| 1 green bell pepper, diced+ Add to Shopping List |
| 1/2 cup diced celery+ Add to Shopping List |
| 2 tablespoons chopped garlic+ Add to Shopping List |
| 1/4 teaspoon cayenne pepper+ Add to Shopping List |
| 1/2 teaspoon onion powder+ Add to Shopping List |
| Salt, to taste+ Add to Shopping List |
| 2 cups uncooked white rice+ Add to Shopping List |
| Ground black pepper, to taste+ Add to Shopping List |
| 3 cups chicken stock+ Add to Shopping List |
| 3 bay leaves+ Add to Shopping List |
| 2 teaspoons Worcestershire sauce+ Add to Shopping List |
| 1 teaspoon hot pepper sauce, optional+ Add to Shopping List |
| 1 can diced stewed tomatoes+ Add to Shopping List |
Directions:
- 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.
| Course: | Appetizer |
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