Big Easy Jambalaya Recipe

Name: Big Easy Jambalaya Recipe
Prep time: 25 min
Ingredients: 4-1/2 cups chicken stock; 1 pound boneless skinless chicken thighs, cut into 1-inch pieces; 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 14 ounces Johnsonville® Polish Kielbasa Sausage, sliced; 2 Johnsonville® Andouille Sausage links, chopped; 3 celery ribs, chopped; 2 poblano peppers, seeded and chopped; 1 medium onion, chopped; 4 garlic cloves, minced; 1 tablespoon dried oregano; 2 teaspoons dried parsley flakes; 2 teaspoons dried thyme; 2 teaspoons Worcestershire sauce; 1 teaspoon salt; 1 teaspoon pepper; 1/4 teaspoon cayenne pepper; 2 cups uncooked converted rice

Big Easy Jambalaya Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/big-easy-jambalaya" target="_blank">www.tasteofhome.com.</a>

"This recipe is requested often by friends and family for gatherings. I don't mind since it's so easy to make. --Elizabeth Renteria, Vancouver, Washington..."

INGREDIENTS

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4-1/2 cups chicken stock

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1 pound boneless skinless chicken thighs, cut into 1-inch pieces

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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

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1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

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14 ounces Johnsonville® Polish Kielbasa Sausage, sliced

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2 Johnsonville® Andouille Sausage links, chopped

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3 celery ribs, chopped

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2 poblano peppers, seeded and chopped

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1 medium onion, chopped

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4 garlic cloves, minced

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1 tablespoon dried oregano

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2 teaspoons dried parsley flakes

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2 teaspoons dried thyme

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2 teaspoons Worcestershire sauce

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1 teaspoon salt

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1 teaspoon pepper

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1/4 teaspoon cayenne pepper

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2 cups uncooked converted rice

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