8-10 oz chicken breasts, diced
10-12 oz Andouille sausage, sliced or diced
1 1/2 Tbsp Creole seasoning
3 Tbsp extra virgin olive oil
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery
4 Tbsp fresh garlic, chopped
1 cup chopped tomatoes (fresh or canned)
6 bay leaves
2 tsp Worcestershire sauce
2 tsp hot sauce
1. Cook rice according to package directions. This will take about 30 mins to cook, so I'd start it before you start the jumbalaya. Prep time is only about 5 mins (I didn't add any salt to the rice because there is plenty in the jumbalaya. Just water and rice. Bring to a boil, then simmer for 25 mins.)
2. Place diced chicken breasts in a large bowl. Add Creole seasoning; and toss to coat.
3. In a large skillet set over medium high heat, cook seasoned chicken until it's no longer pink in the center. Once cooked, set aside.
4. Meanwhile, in a Dutch oven (or other large pot), measure out olive oil and set heat to medium high. Sauté onion, pepper and celery for about 4-5 minutes, stirring occasionally. Then add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Cook for another 3 minutes.
5. Add the chicken stock, cooked chicken and sausage and bring to a boil. Once the jumbalaya boils, reduce the heat to low and let simmer for 15-20 minutes.
Adapted from a recipe found on www.foodnetwork.com