INGREDIENTS:

2 Tbsp olive oil

3 large onions, diced

2 green bell peppers, diced

4 celery stalks, diced

4 cloves garlic, minced

1 (16 oz) can crushed tomatoes

2 (14 1/2 oz) cans reduced-sodium chicken broth

Bay leaf

1/2 tsp. ground cumin

1/2 tsp. dried thyme leaves

1/2 tsp. ground cayenne

1/2 tsp. hot sauce

1 tsp. browning sauce (Kitchen Bouquet brand)

2 cups long grain white rice

1 12/2 lbs. boneless chicken breasts, cut into bite sized pieces

3/4 lb. andouille sausage, cut into 1/2 inch thick half moons

DIRECTIONS:
Warm the oil in a large stockpot over medium-high heat. Add the onions, peppers, celery and saute until they are soft and tender, about 10 minutes. Stir in the garlic and cook for 5 minutes more.

Stir in the tomatoes, broth, bay leaf, cumin, thyme, cayenne, hot sauce, and browning sauce and bring the mixture to a boil. Add the rice, chicken, and sausage, cover the pan, and reduce the heat to medium-low. Cook the jambalaya until almost all the liquid is absorbed, about 30 minutes. Stir it occasionally to keep the rice from sticking to the bottom of the pot.

Remove the pot from the heat and let the jambalaya stand until all the liquid is completely absorbed, about 10 minutes. Remove the bay leaf and serve.

*Found in Family Fun Magazine*

Tags: Cajun, Sausage