30 Minute Creole Jambalaya

• Meat

  • 13 1/2 oz Andouille sausage
  • 3 cups Rotisserie chicken

• Produce

  • 1 Garlic clove
  • 1 Green pepper
  • 12 oz Okra, frozen
  • 1 tsp Oregano, dried
  • 1 28 oz can Tomatoes, whole
  • 1 Yellow onion

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 1/3 tbsp Cajun seasoning
  • 3 tbsp Flour
  • 1/2 Pepper, yellow
  • 1/2 Red pepper

• Oils & Vinegars

  • 2 tbsp White vinegar

• Dairy

  • 3 tbsp Butter

• Liquids

  • 3 cups Water

Found on adishofdailylife.com

Description

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 1 yellow onion, chopped
• 1 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 yellow pepper, chopped
• 1 garlic clove, chopped
• 1 teaspoon dried oregano
• 12 oz frozen okra, chopped
• 6 cups chicken broth
• 3 cups water
• 28 oz can of whole tomatoes, chopped
• 13.5 oz andouille sausage
• 3 cups chopped rotisserie chicken
• 1 tablespoon + 1 teaspoon cajun seasoning
• 2 tablespoons white vinegar
• 1 tablespoons worcestershire sauce
• 1 cup rice

Directions

• slice your andouille sausage and sauté in a Dutch oven. Brown it for a couple minutes and then remove it from your pot and drain the pieces on paper towels.
• Add your butter to the same pot, and whisk in flour slowly to create a roux.
• Once your roux is golden brown, add in the chopped onion, peppers, and garlic, and cook until softened.
• Add teaspoon of oregano and mix.
• add your chicken broth, water, chopped tomatoes and juice, rice, okra and sausage and bring to a boil..
• Stir in chopped chicken, red beans, cajun seasoning, white vinegar, and Worcestershire sauce and lower the heat.
• Season to taste with salt and pepper.