Name: JAMBALAYA
Ingredients: 2 cups enriched white rice; non-stick cooking spray; 3 boneless, skinless chicken breast halves; 3 andouille (or spicy) sausages, diced; 1 medium onion, chopped; 2 ribs celery, chopped; 1 green bell pepper, chopped; 2 bay leaf, fresh or dried; 1/2 teaspoon cayenne pepper, or to taste; 1/2 teaspoon black pepper, or to taste; 2 tablespoons all-purpose flour (more if needed); 1 can (14-oz.) diced tomatoes in juice; 1 can (14-oz.) chicken stock or broth; 1 teaspoon cumin; 2 teaspoons chili powder; 1 teaspoon poultry seasoning; 1 teaspoon Worcestershire sauce; 3 chopped scallions; fresh thyme, chopped for garnish

1

Cook rice to package directions. Cube chicken and dice sausage. Chop onion, celery,and green pepper.

2

Heat a large, deep skillet or place a pot over medium high heat. Liberally spray with nonstick cooking spray. Add chicken (sprinkle with salt, if desired) and brown 3-4 minutes. Add diced sausage, and cook 2-3 minutes more. Add onion, celery, green pepper, bay leaf, and cayenne pepper. Add and saute vegetables about 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth; season with cayenne pepper, cumin, chili powder, poultry seasoning, and Worcestershire. Bring liquids to a boil.

3

Remove pot from the heat (or turn off skillet). Gradually mix in rice. Remove bay leaf. Allow to sit a few minutes, mix in chopped scallions. Dish and garnish with thyme.

JAMBALAYA

Ingredients

19 Ingredients

Instructions

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