Creole "style" Chicken & Sausage Jambalaya

Recipe by Heirloom
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
  • Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
  • Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
  • Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
  • Bring to a boil over medium high heat.
  • Add rice, bring back up to a boil.
  • Boil for 1 minute.
  • Cover reduce heat to low, simmer for 30 minutes.
  • The jambalaya should still be wet, but not soupy.
  • Ladle into bowls and serve up with some cornbread!
  • Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!
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