Delicious Cajun Jambalaya

• Gluten free

• Meat

  • 8 oz Andouille smoked sausage
  • 2 Chicken breasts, skinless boneless

• Seafood

  • 1 1/2 lbs Shrimp, medium

• Produce

  • 3 Bay leaves
  • 1/2 cup Celery
  • 3 Garlic cloves
  • 1 Green bell pepper
  • 1 Onion
  • 1/2 tsp Onion powder
  • 1 Red bell pepper

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 1 tsp Hot pepper sauce
  • 2 tsp Worcestershire sauce

• Pasta & Grains

  • 2 cups Rice

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Salt and fresh cracked black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

Found on recipepublishingnetwork.com

Description

Ingredients

• 2 chicken breasts boneless skinless, chopped
• 8 ounces Andouille Smoked Sausage, sliced
• 1½ pounds peeled medium shrimp
• 2 cups uncooked rice (preferably converted)
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• ½ cup celery, sliced
• 4 cups chicken stock
• ¼ teaspoon cayenne pepper
• 2 teaspoons Worcestershire sauce
• ½ teaspoon onion powder
• 3 bay leaves
• 1 teaspoon hot pepper sauce
• 3 chopped garlic cloves
• 2 teaspoons olive oil
• Salt and fresh cracked black pepper to taste

Directions

• Heat the oil in a pot over a medium-high heat and sauté the chicken and Andouille for 5 minutes or until lightly browned.
• Stir in the onion, bell peppers, celery and garlic.
• Season with cayenne, onion powder, salt and black pepper.
• Cook for 5 minutes or until the onion is tender.
• Add the rice, and then stir in the bay leaves, celery and chicken stock.
• Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes or until rice is tender.
• Stir in the Worcestershire sauce and hot pepper sauce.
• Add the shrimp and cook just until done remove from heat.
• Remove bay leaves and serve.