Ingredients
- • 1/4 cup (60 ml) butter or margarine
- • 1 medium onion, chopped
- • 1 rib celery, chopped
- • 1 bell pepper, chopped
- • 2 tomatoes, skinned, seeded and chopped
- • 2 boneless skinless chicken breasts, cut into 1/2 inch cubes
- • 1/2 pound smoked sausage, sliced
- • 1/4 tsp (1 ml). thyme
- • 2 tsp (10 ml). Tony C's, or other Louisiana Creole Seasoning
- • salt and pepper to taste
- • Red Hot or Tabasco sauce to taste
- • 2 cups (475 ml) chicken broth
- • 1 cup (225 ml) uncooked rice
Instructions
- Melt butter or margarine in large saucepan.
- Add onion, celery, bell pepper and tomato.
- Saute for about 5 minutes, until vegetables are softened.
- Add chicken breast and cook, stirring until all chicken is white in color.
- Add smoked sausage, thyme, Tony C's, salt and pepper and hot sauce.
- Stir to combine.
- Add chicken broth and rice.
- Stir to combine.
- Cover saucepan with lid and bring jambalaya to a boil over high heat.
- Once boiling, turn heat to low and let cook 20 minutes, covered.
