Jambalaya!!

While this Jambalaya really hits the spot during football season on a nice cool fall or winter evening, we've had SOOOO MUCH rain recently, that I decided to make a big pot of it last week on a stormy, rainy night!  I've visited N'Awlins several times over the years, and not to brag or anything, but this is definitely as good as what I've had there! ;o)  

Cajun Jambalaya (I don't suppose there is any other kind!)

2 Boneless Skinless Chicken Breasts chopped into @ 1" pieces
12 oz package smoked sausage, sliced into small pieces 
3-4 Tbs olive oil
1 medium onion chopped
1 green bell pepper chopped
3 stalks of celery chopped 
2 Tbs of chopped garlic (I cheat and use the jar kind)
1 can of petite diced tomatoes
6 bay leaves
2 tsp Worcestershire sauce
2 tsp Louisiana Hot Sauce
2 cups of long grain white rice
6 cups of low sodium chicken broth
1 tsp - give or take -Tony Chachere's Creole seasoning (this is a must - if you skimp on the creole seasoning it won't taste "right"!!)

Heat a couple of Tbs of olive oil in fairly large pot over med high heat. Sprinkle chicken pieces with Tony's creole seasoning.  Then brown chicken in olive oil just until browned on both sides.  Remove chicken to plate, add a little more olive oil to pot if needed, and saute' onion, pepper and celery until soft probably about 5 minutes.  Add can of petite diced tomatoes, chopped garlic, bay leaves, Worcestershire, and hot sauce. Stir in rice and then slowly add and stir in the chicken broth.  Reduce heat to medium or medium low and let cook until rice is tender and most of liquid is absorbed - probably about 20 minutes.  Then add browned chicken, sausage and some creole seasoning. Turn down to low and let it cook for about 10-15 minutes until chicken is cooked through and remaining liquid is absorbed (the pic above was right after I added the chicken and sausage so the rest of the liquid cooked out before I served it). My problem is that I don't know how much creole seasoning to tell you to add because I never measure it! I would say start out with a teaspoon and go from there depending on how much of a kick you want.  You may not need salt at all with the broth and creole seasoning, but add kosher salt to taste only if needed.

Serve up in a bowl and top with additional hot sauce if desired and some good crusty french or italian bread! My absolute favorite bread is the Tuscan Pane from Trader Joe's. A side of cole slaw is also really good with this!

This should serve about 6 people; if my husband is one of them, then maybe only 4! LOL!

Enjoy!

a ;o)