Jambalaya

Ingredients

• ½ tsp. salt
• ½ tsp. cayenne pepper
• ½ tsp. oregano
• 1 tsp. black pepper
• ½ tsp. thyme
• 2 ½ Tbsp olive oil
• 1 cup andouille sausage, chopped
• 1 ½ cup onions, chopped
• 1 cup celery, chopped
• ½ cup green pepper, chopped
• 2 cups chicken, bite sized pieces
• 1 Tbsp garlic, minced
• ½ cup tomato puree
• 2 cups chicken broth
• 2 cups uncooked long grain rice
• ½ cup scallions, sliced

Instructions

1. Mix salt, cayenne pepper, oregano, pepper and thyme in a small bowl. Set aside.
2. In a medium saucepan heat oil over medium heat. Add andouille and sauté until crisp, stirring frequently.
3. Add onion, celery and green pepper, sauté until tender, stirring occasionally.
4. Add chicken, raise heat and cook for about one minute, stirring constantly.
5. Add seasoning mix and garlic, cook for an additional three minutes.
6. Add chicken broth and bring to a boil. Stir in rice and remove from heat.
7. Pour mixture into an ungreased pan, cover with aluminum foil and bake at 350° until rice is tender, about 25 minutes. Garnish with sliced scallions and serve immediately.