Jambalaya

Serves 4-6

Ingredients

• 2 tbsp. butter
• 1 pound chicken breast, cut into bite-sized pieces
• 1/2 pound andouille sausage, sliced in 1/4 inch slices
• 1 pound peeled and deveined shrimp
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 stalk celery, diced
• 1 cup long-grain white rice
• 1 (14.5 oz.) can diced tomatoes
• 2 tbsp. Creole seasoning
• 1-2 tbsp. hot sauce
• 1 tsp. Worcestershire sauce
• 2 cups chicken broth
• 2 bay leaves
• 3/4 tsp. salt
• 4 green onions, thinly sliced

Directions

1. Place the chicken in a bowl with 1 tbsp. of Creole seasoning. Set aside.
2. Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
3. Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tbsp. of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper, and stir to combine. Add the chicken broth and bay leaves.
4. Bring it to a boil, reduce the heat to medium-low, cover, and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
5. Serve sprinkled with some sliced green onions.