Chicken and Sausage Jambalaya

Jambalaya is a popular dish in Louisiana that has both French and Spanish influence. Add additional cayenne pepper if you want to spice it up!

Serves: 4

Ingredients:

  •  1 Tbsp olive oil
  •  2 Boneless, skinless chicken breasts, cut in 1 inch cubes
  •  8 oz Andouille sausage, in 1 inch slices
  •  1 cup onions, chopped
  •  1/2 cup red or green bell pepper, chopped
  •  1/2 cup celery, chopped
  •  2 cloves garlic, minced
  •  1 28 oz can whole tomatoes with juice
  •  2 cups water
  •  1 cup dry white rice
  •  1 Tbsp Jambalaya Seasoning
  •  2 bay leaves
  •  1/2 Tbsp Worcestershire sauce
  •  1 lb large shrimp, peeled and deveined
  •   Kosher salt and black pepper to taste

Instructions:

  • In a dutch oven, on medium high heat, warm the olive oil.
  • Add chicken and Andouille sausage and cook until browned. Take the meat out of pot and set aside,
  • Add the onions, peppers and celery and saute until tender.
  • Add the garlic and saute another minute, careful not to burn the garlic.
  • Add the meat back into the pot. Add tomatoes, water, rice, Jambalaya Seasoning, bay leaves and Worcestershire sauce.
  • Cover and simmer 20-25 minutes.
  • Remove bay leaves and taste. Adjust seasonings with kosher salt and black pepper.
  • Garnish with fresh parsley or chopped scallions before serving.

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