Creole "style" Chicken & Sausage Jambalaya
"I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!..."
INGREDIENTS
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1 lb boneless skinless chicken breast, cubed
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1 (14 ounce) package loop sausage beef polska kielbasa, sliced
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1 green bell pepper, diced
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1 yellow onion, chopped
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3 large celery ribs, chopped
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3 garlic cloves, minced
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1 bunch scallion, chopped
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1 (32 ounce) can diced tomatoes, with juices
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1 (15 ounce) can chicken broth
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1 1/4 cups long grain rice
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1 tablespoon Worcestershire sauce
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2 bay leaves
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried sage
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1 teaspoon paprika
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1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
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1 teaspoon salt
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cracked black pepper
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