Name: Jambalaya
Ingredients: 1 cup rice (brown or white); 2 cups chicken stock; 7 ounces diced tomatoes (with juice (1/2 of a 14 oz can)); 1 link andouille sausage (diced); 1/2 cup chicken breast (diced); 1/4 cup onion (diced); 1/4 cup red pepper (diced); 2 tablespoons creole seasoning (more or less to taste); 1 tablespoon paprika; 1 tablespoon garlic powder; 1/2 tablespoon salt; 1/2 tablespoon black pepper; 1/2 tablespoon onion powder; 1/2 tablespoon cayenne pepper; 1/2 tablespoon oregano; 1/2 tablespoon thyme

Jambalaya

CourseSide Dish

Ingredients

Jambalaya

1cup ricebrown or white
2cups chicken stock
7ounces diced tomatoeswith juice (1/2 of a 14 oz can)
1link andouille sausagediced
1/2cup chicken breastdiced
1/4cup oniondiced
1/4cup red pepperdiced
2tablespoons creole seasoningmore or less to taste

Creole Seasoning

1tablespoon paprika
1tablespoon garlic powder
1/2tablespoon salt
1/2tablespoon black pepper
1/2tablespoon onion powder
1/2tablespoon cayenne pepper
1/2tablespoon oregano
1/2tablespoon thyme

Instructions

In sauce pan, bring chicken broth to a boil.
Rinse the rice and add it to the boiling broth. Turn the heat to low and cover. Cook for time indicated on rice. Our brown rice takes about 35 minutes.
In frying pan, heat 1 tablespoon of olive oil over medium high heat. Cook the sausage and chicken. Generously sprinkle with creole seasoning while cooking. Remove from pan when don.
In same frying pan, saute onions and peppers in olive oil over medium heat until soft. Sprinkle with creole seasoning while cooking.
When rice is done, combine all ingredients including the diced tomatoes. Add more seasoning as needed.