31 Dec Jambalaya

INGREDIENTS: 

1/3rd cup olive oil

Three large onions chopped

Three stalks celery chopped

One green pepper chopped

One red pepper chopped

Four cloves garlic minced

One package of Jack’s Italian sausages Chopped

Six boneless chicken breast cut into small pieces

1/4 teaspoon allspice

3 cups white rice

8 cups chicken stock or water with consommé powder

3 bay leaves

1 tablespoon salt

2 tablespoons cayenne pepper (or to taste)

2 teaspoons dried thyme

DIRECTIONS:

On a cold night nothing better to warm you from the inside out like a large pot of jambalaya. Using chicken and sausage makes this a complete meal and one pot.

In large pot – I like to use a Dutch oven for this- heat oil and add onions, celery, peppers and garlic. Cook until soft about six minutes. Add the chopped sausage and diced chicken and cook for another 10 minutes until meat and Vegetables are brown. Add the bay leaves, salt, cayenne, time, or spice and Rice. Stirring for another 3 to 5 minutes. Pour in the chicken stock and bring to a boil. Simmer on the stove for about 15 minutes. Turn o the heat and let sit for another 15 minutes until the rice is tender and all the liquid is absorbed.