CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA

Creole

Provided by Heirloom

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

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1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef polska kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
1 teaspoon salt
cracked black pepper

Steps:

Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
Bring to a boil over medium high heat.
Add rice, bring back up to a boil.
Boil for 1 minute.
Cover reduce heat to low, simmer for 30 minutes.
The jambalaya should still be wet, but not soupy.
Ladle into bowls and serve up with some cornbread!
Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!