Classic Jambalaya

• Gluten free

• Meat

  • 1/2 lb Andouille sausage
  • 1 lb Chicken breast

• Seafood

  • 1/2 lb Shrimp, medium raw

• Produce

  • 4 Green onions
  • 1 Yellow onion, medium
  • 1 (14.5 ounce can Tomatoes
  • 1 stalk Celery
  • 2 Bay leaves
  • 1 Green bell pepper
  • 3 cloves Garlic

• Canned Goods

  • 1 (14 ounce can Chicken broth

• Condiments

  • 1 tsp Hot sauce
  • 1 tsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Rice, white long grain

• Baking & Spices

  • 2 tbsp Creole seasoning
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter

Found on completerecipes.com

Ingredients

• 2 tablespoons butter1 pound chicken breast, cut into 1/2 inch pieces1/2 pound andouille sausage1 medium yellow onion, chopped1 green bell pepper, diced1 stalk celery, diced3 cloves garlic, minced1 (14.5 ounce) can diced tomatoes2 tablespoons Creole seasoning1 teaspoon hot sauce1 teaspoon Worcestershire sauce1/2 teaspoon salt1 (14 ounce) can chicken broth2 bay leaves1 cup white long grain rice1/2 pound medium raw shrimp4 green onions, thinly sliced

Directions

• Chop the onion, celery, green bell pepper and garlic. Mix half of the Creole seasoning with the diced chicken. Heat the butter in a large skillet or Dutch oven over medium high heat and brown the chicken. Add the andouille sausage and cook for another 2-3 minutes until the sausage begins to brown. Add the onion, celery, green bell pepper and garlic and cook for 3-4 minutes. Add the rice and cook for another minute. Add the diced tomatoes, Creole seasoning, hot sauce, salt and pepper. Stir to combine. Add the chicken broth and bay leaves. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, stirring a couple of times. Add the shrimp, cover, and continue to simmer another 10 minutes.