Jambalaya

1 tablespoon olive oil
1 lb Cajun seasoned chicken breasts, cut into bite sized pieces
1 lb Cajun sausage, sliced
1 medium onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced (3 teaspoons)
1 (16oz) can diced tomatoes
½ teaspoon red pepper flakes
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon hot sauce
½ teaspoon Worcestershire sauce
2 cups uncooked white rice
1-2 cups chicken broth
1. Heat oil in a dutch oven, sauté sausage until brown then remove
2. In the same pot sauté the chicken until brown, then remove
3. Still using the dutch oven sauté the onion, bell pepper, celery, and garlic until tender
4. Stir in the diced tomato, red pepper, black pepper, salt, hot sauce, and Worcestershire
5. Stir in the chicken and sausage, cook for 10 minutes (over med/high heat), stirring continuously
6. Stir in rice and 1 cup chicken broth, bring to a boil
7. Reduce heat to medium, cover and simmer for 20-25 minutes, stirring occasionally, until rice is cooked and all the liquid is absorbed
 
posted 1/2/14 in New To Me Cooking Challenge December
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