Jambalaya

• Cut chicken into 1-in pieces
• Dice onion, bell pepper and celery

Ingredients

• 2 Tbs vegetable oil
• 12 oz andouille sausage, sliced into rounds
• 1 1/2 lb boneless skinless chicken thighs or breasts, 1-in pieces
• 1 Tbs Cajun or Creole seasoning
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 2 bay leaves
• 2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1 tsp hot sauce

Steps

1. brown in a Dutch oven over medium-high 5 min: vegetable oil, andouille sausage
2. toss chicken with seasoning, add, brown 5 min: step 1, boneless skinless chicken thighs or breasts, Cajun or Creole seasoning
3. add, cook until soft 5 min: step 2, onion, green bell pepper, celery, garlic
4. stir in, bring to a boil, cover and simmer on low until rice is tender and chicken reaches 165°F 20 to 25 min: step 3, diced tomatoes, long-grain white rice, chicken broth, bay leaves, Worcestershire sauce, salt
5. stir in, discard bay leaves, rest covered 5 min: step 4, hot sauce