Ingredients
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1 (14 ounce) package loop sausage beef polska kielbasa, sliced
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1 yellow onion, chopped
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3 large celery ribs, chopped
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3 garlic cloves, minced
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1 (32 ounce) can diced tomatoes, with juices
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1 (15 ounce) can chicken broth
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1 1/4 cups long grain rice
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1 tablespoon Worcestershire sauce
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2 bay leaves
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried sage
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1 teaspoon paprika
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1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
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1 teaspoon salt
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cracked black pepper
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1 lb boneless skinless chicken breast, cubed
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1 green bell pepper, diced
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1 bunch scallion, chopped
Instructions
- Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
- Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
- Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
- Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
- Bring to a boil over medium high heat.
- Add rice, bring back up to a boil.
- Boil for 1 minute.
- Cover reduce heat to low, simmer for 30 minutes.
- The jambalaya should still be wet, but not soupy.
- Ladle into bowls and serve up with some cornbread!
- Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!