Chicken and Sausage Jambalaya

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Ingredients

  • 1 LB. ROSE SMOKED ANDOUILLE ROPE SAUSAGE
  • 1 LB. CHANDLER’S MAKE YOUR OWN PULLED CHICKEN
  • 1 LARGE ONION, 2 GREEN PEPPERS, 3 STALKS CELERY, 1 T. CHOPPED GARLIC
  • 3 CUPS LONG GRAIN WHITE RICE
  • 6 CUPS CHICKEN BROTH
  • 15 OZ. CANNED DICED TOMATO
  •  2 TABLESPOONS ZATARAIN’S CREOLE SEASONING
  • 1 CUP SLICED SCALLION
  • 2 TSP. FRENCH’S  WORCHESTERSHIRE SAUCE
  • 1 TSP. FRANK’S LOUISIANA  HOT SAUCE

Procedure

  1. Large dice the peppers, celery and onion. 
  2. Cut the sausage in half length-wise and slice. 
  3. Brown the sausage in a large pot, stir in the garlic and vegetables and sweat for a minute.
  4. Fold in the Zatarain’s Creole Seasoning and French’s Worchestershire. 
  5. Add the rice and chicken broth and simmer until rice is cooked. 
  6. Stir in the tomato, Chandler’s Chicken and scallions.
  7. Season with Kosher salt and Frank’s Hot Sauce.