jambalaya

ingredients:

2 tbsps of olive oil

12 oz package of andouille sausage, chopped

1 lb of chicken breasts, chopped

1 cup of white onion, chopped small

3/4 cup of chopped celery, chopped small

1 green pepper, chopped small

2 cloves of garlic, chopped or 1 tbsp of garlic paste

1/2 tsp of dried thyme

1/2 tsp of dried basil

1/2 tsp of cαyenne pepper

salt and pepper, to taste

14oz can of diced tomatoes or 1 cup of fresh tomatoes, chopped small

1/2 of a 6oz can of tomato paste

1 tbsp of worcestershire sauce

1-1/2 cups of white rice

3 cups of low sodium chicken stock

supplies:

dutch oven or large heavy bottom pot with lid

mixing spoon

side plate

small bowl

directions:

heat your dutch oven or large pot over medium heat and add 1 tbsp of oil. once hot, add in the andouille sausage, and season with salt and pepper. cook for about 2 minutes, then add the chicken. cook together for about 7-8 minutes, or until the chicken is cooked through. once cooked, remove from the pot and place on a plate. next, add the remaining 1 tbsp of oil to the pot, and add in the onion, celery, and green peppers. cook for about 4 minutes or until the vegetables get tender, then add in the garlic cloves/paste. cook for an additional 2 minutes. add the chicken and sausage back into the pot. mix together the thyme, basil, and cayenne in a small bowl, and season with salt and pepper. add the seasoning mix to the pot along with the tomatoes, tomato paste, and worcestershire sauce. stir well, then add the rice and chicken stock. combine. bring the jambalaya to a boil, then turn the heat to low, put the lid on, and simmer for about 25 minutes, or until the rice is cooked through. about half way, check to see if more chicken stock is needed - you want the rice to be cooked through and not crunchy. check for additional seasonings, if necessary. serve warm.

note: you can use brown rice inlace of white rice. also, if you want to add shrimp, add it to the pot when you add the chicken stock and rice.