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Chicken & Sausage Jambalaya




Source of Recipe


Melissa Scrymgeour






Recipe Introduction


Once again, Stephanies' Matron of Honor shares an authentic Louisiana recipe!





List of Ingredients



• 2 lbs. boneless, skinless chicken breasts
  
• 1 can diced Rotel tomatoes
  
• 2 1/2 lbs. hot links, sliced
  
• 3 cups uncooked white rice (not instant)
  
• 1 large onion, chopped
  
• 1 medium bell pepper, chopped
  
• 1 tsp. Worcestershire sauce
  
• 1/2 cup celery, chopped
  
• 1 tsp. liquid crab boil (optional)
  
• salt, black pepper and cayenne pepper to taste
  
• 1 box or 4 cans Swanson's Chicken broth
  
• 1 tsp. Kitchen Bouquet (for color)
  






Instructions



1. Cube chicken breasts; season with alittle salt and pepper.
   
2. Heat oil in a large pot (cast iron preferably). Brown chicken and sausage and set aside on plate.
   
3. Saute onion, bell pepper and celery for about 3 minutes. add garlic to seasoning mixture and saute 5 more minutes.
   
4. Transfer meat back to pot and add Rotel tomatoes and rice. Stir to mix ingredients; add enough chicken broth to cover the entire mixture (liquid should be about 1/2-inch higher than the rice and meat).
   
5. Add Worcestershire sauce, salt, black pepper and crab boil liquid to taste.
   
6. Bring to a boil; reduce heat to a simmer.
   
7. Cook jambalaya 40-45 minutes, stirring occasionally, but not too much or your rice will become gummy).