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Jambalaya

Prep
Cook
Serves 6people
Ingredients
1 1/2
lb to 2 lbs chicken breast (boneless skinless)–cut in approximately ¾ inch cubes
4
tsp TOTAL of creole seasoning (Tony Chacherie’s) (divided into two 2-tsp amounts –you can add additional black/white/red pepper to taste –not more than ½ tsp each)
1
lb smoked cajun sausage or andouille (cut crosswise into ½ inch sections)
1
tbsp butter
1
tbsp vegetable oil (NOT OLIVE OIL)
1/2
red bell pepper (coarsely chopped)
1/2
green bell pepper (coarsely chopped)
2
stalks celery chopped
1
medium onion chopped
2
tsp Better Than Boullion Chicken Base (this is in addition to the 1 TBS you will use for the rice)
3
green onions (sliced crosswise)
FOR THE RICE:
1 1/2
cups rice (white –long grain)
3
cups water
1
tbsp Better Than Boullion Chicken Base
Directions
1.
Make the rice first by combining the water and chicken base. If using a rice cooker, just put everything together and press the button. If cooking on the top of the stove, bring the water and chicken base to a boil on high heat, add rice and stir, then turn to medium LOW, cover and cook for approximately 30min –DO NOT LIFT COVER UNTIL RICE IS DONE.
2.
While the rice is cooking, sprinkle the cut chicken with creole seasoning.
3.
Heat a gumbo pot(medium high heat) and brown the sausage (might have to do two batches) –cook the sausage to desired doneness (juicy not dry).
4.
Remove the sausage and set aside.
5.
Add the butter and oil to the pot.
6.
Add the cut and seasoned chicken and brown, cook until done (juicy not dry)
7.
Remove the chicken and set aside.
8.
Turn heat to high and add the chopped vegetable- Saute for 2-3 minutes.
9.
Add 2 tsp of creole seasoning, and cook until the veggies are tender.
10.
Turn heat to medium low and add the chicken and sausage back to the pot.
11.
Add the 2 tsp of chicken base, cooked rice and sliced green onions and stir everything together.
12.
Keep on low heat until ready to serve stirring occasionally (so the rice doesn’t burn).

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