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Jambalaya

jayneflower
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Ingredients
  

  • 1 tsp vegetable oil
  • 1 onion
  • 2 bell papers green & red
  • 1 clove garlic
  • 8 oz Andouille sausage
  • 14 oz can whole, peeled tomatoes sliced
  • 8 oz. Chicken cubed or pulled or shrimp instead
  • 2 C chicken stock
  • 1 tbsp Cajun seasoning
  • 1 C long grain rice
  • Louisiana Hot Sauce on the side

Instructions
 

  • Dice vegetables & mince the garlic.
  • In a heavy bottom 4qt saucepan, heat vegetable oil over moderate heat.
  • Add vegetables and cook over medium/low heat until shiny & translucent but not browned.
  • Slice andouille into 1/4" pieces & cook with vegetables to render out some of the fat.
  • Add tomatoes & cook ~5 min over medium heat, stirring constantly. Add Cajun seasoning, chicken stock, chicken & rice. Bring to a boil, reduce heat to low & simmer for about 20-30 min until rice is tender.