Jambalaya
INGREDIENTS
2 Tbsp neutral oil, divided
Cajun seasoning
10 oz andouille sausage, sliced into rounds
1 lb boneless skinless thighs or chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
2 bay leaves
1/2 tsp dried thyme
½ teaspoon red pepper flakes (or to taste)
½ teaspoon ground black pepper
1 teaspoon salt
1.5 tsp franks hot sauce
2 teaspoons Worcestershire sauce
1 ¼ cups uncooked white rice
2 ½ cups chicken broth
METHOD
1. Prepare all the ingredients.
2. Heat 1 Tbsp of oil in a large heavy Dutch oven over medium heat.
3. Season the sausage and chicken pieces with Cajun seasoning.
4. Sauté sausage until browned. Remove with slotted spoon, and set aside.
5. Add 1 tablespoon oil to the same pot.
6. Sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
7. In the same pot, saute onion, bell pepper, celery, and garlic until tender.
8. Stir in crushed tomatoes, and season with bay leaves, thyme, red pepper, black pepper, salt, frank’s hot sauce, and Worcestershire sauce.
9. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
10. Stir in the rice and chicken broth.
11. Bring to a boil, reduce heat, and simmer stirring often for 25 minutes, or until liquid is absorbed.
12. Remove bay leaves and serve.