Jammin’ Jambalaya

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Ingredients

2 tablespoons olive oil		1/8 teaspoon ground black pepper
2 boneless, skinless chicken breasts, cut into 1-inch chunks		1 cup canned chopped tomatoes, undrained
1/2 pound Andouille sausage, cooked and thinly sliced		2 cups uncooked white rice
1 medium onion, chopped		4 cups chicken broth
2 large celery stalks, chopped		2 teaspoons Worcestershire sauce
1 small bell pepper, seeded and chopped		1 teaspoon hot pepper sauce
2 cloves garlic, peeled and chopped

Prep: 5 min Total: 45 min

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1
Heat the oil in a large frying pan or pot over medium-high heat. Sauté the chicken until cooked through, about 5 minutes. Reduce the heat to medium.
2
Stir in the sausage, onion, celery, bell pepper, and garlic. Sprinkle on the salt and ground black pepper, and stir again. Cook the mixture for 5 minutes, stirring occasionally.
3
Stir in the chopped tomatoes and the uncooked rice. Then stir in the chicken broth. Bring the mixture to a boil.
4
Reduce the heat to low and cover the pan. Simmer the jambalaya until the rice is tender, about 20 minutes. Stir in the Worcestershire and hot pepper sauces.

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