Chicken Jambalaya

Ingredients

• •2 tbsp butter
• •1 lb sausage
• •1 lb chicken breasts
• •1 cup onion
• •1 cup celery
• •½ cup green bell pepper
• •1 tbsp garlic
• •1 cup tomato sauce
• •14½ oz canned diced tomatoes
• •2½ cups chicken stock
• •1½ cups rice
• •2 tsp ground pepper
• •1 tsp salt
• •1 tsp pepper
• •1 tsp thyme
• •1 tsp pepper flakes
• •½ tsp sage
• •2 bay leaves

Method

From pinkwhen.com — read the original

1. 1Combine the creole seasoning ingredients in a small bowl and set aside.
2. 2Melt butter in a large dutch oven over medium-high heat.
3. 3Add the sausage until it starts to brown, about 3 minutes.
4. 4Add the chicken.
5. 5Continue to cook until brown, about 3-5 minutes.
6. 6Stir frequently.
7. 7Turn the stove top down to medium heat.
8. 8Preheat your oven to 350°F.
9. 9Stir in the seasoning mix of cajun spices and ½ of the chopped onion, celery, green bell pepper, and garlic.
10. 10Cook until vegetables get tender, about 3-5 minutes. Stir frequently and scrape the bottom of the pot frequently.
11. 11Stir in the tomato sauce.
12. 12Cook for about one minute.
13. 13Stir in the remaining onion, celery, bell pepper, garlic, and the diced tomatoes.
14. 14Remove from heat.
15. 15Stir in the rice and chicken stock.
16. 16Mix the ingredients well.
17. 17Bake uncovered in the oven at 350°F for one hour or until the rice is tender but still has a little crunch.
18. 18Remove from the oven.
19. 19Add the bay leaves.
20. 20Stir well.
21. 21Allow the dish to cool for five minutes before serving.
22. 22OPTIONAL: Top with green onions before serving.