Chicken & Sausage Jambalaya

I made this yesterday and it was so good.


I found it online and changed it up a little. It’ll make around 8 servings.

Here’s the recipe, if you feel so inclined:

~1 lb Cajun smoked sausage, sliced
~1 lb chicken, diced
1.5 tablespoons Tony Chacheries
4 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 tablespoons minced garlic
1 cup diced tomatoes
6 bay leaves
2 teaspoons Worcestershire sauce
1.5 teaspoons Louisiana hot sauce
1.5 cups rice
6 cups chicken broth

In a bowl combine chicken and Tony’s, and work in seasoning well. In a soup pot heat oil over high heat with onion, pepper and celery, 3 minutes or more. I don’t like crunchy vegetables, so I lowered to medium heat after 3 minutes and cooked about another 3 or 4 minutes then turned back up to high. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add chicken and sausage. Cook until meat is done, about 15 minutes more. I added a little Kitchen Bouquet to darken it up a little.

The chicken broth had cooked all the way out by my second serving. At first I thought it was a little juicy for jambalaya.

I didn’t have to add anymore seasoning, which is rare. I thought it tasted just right; although, it was a little spicy for my wife and daughter.


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