1. Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes. 2. Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes. 3. Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink. 4. Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth. 5. Bring to a boil over medium high heat. 6. Add rice, bring back up to a boil. 7. Boil for 1 minute. 8. Cover reduce heat to low, simmer for 30 minutes. 9. The jambalaya should still be wet, but not soupy. 10. Ladle into bowls and serve up with some cornbread! 11. Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast! ---------------------------------------------------------------------------
Nutrition
Ingredients
