Jambalaya
- ·
2 boneless, skinless chicken breasts, cubed
- ·
olive oil
- ·
1 medium sweet onion, diced
- ·
14 oz. chopped tomatoes
- · 2 TB cayenne pepper
- ·
pinch of black pepper and salt
- ·
1 bay leaf
- ·
4 cloves garlic, minced
- ·
1 red pepper, seeded and chopped
- ·
1 orange pepper, seeded and chopped
- ·
2 stalks celery, chopped
- ·
3 green onions, white and light green parts,
chopped
- ·
2 Andouille sausages, halved lengthwise and
chopped
- ·
1/2 -1 cup chicken broth
- ·
1 cup cooked rice
Heat oil in
large pot. Add cubed chicken and saute until brown. Add onion and stir until
onions are soft. Add remaining ingredients. Bring to a boil over high heat.
Cover, reduce heat to medium, and simmer, stirring occasionally, for 20 minutes. Add more chicken broth
if needed. Remove bay leaf and serve. Serves 4.
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