Jambalaya

Ingredients: 

2 teaspoons olive oil
2 of Pottstown's own Cajun Boneless Skinless Chicken Breasts
2 of Pottstown's own Hickory Smoked Andouille Sausage
1 onion, diced
1 green pepper, diced
1/2 cup celery, diced
2 tablespoons chopped garlic
1/2 teaspoon onion pepper
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 14.5 oz cans stewed tomatoes
1# Contessa Shrimp (available at Pottstown)

Instructions: 

Heat oil in a large pot over medium heat.  Saute' chicken and sausage until lightly browned, or about 5 minutes.  Stir in  onion, bell pepper, celery, and garlic.  Season with onion pepper.  Cook 5 minutes, or until onion is tender and translucent.

Add Rice, then stir in chicken stock, tomatoes, and bay leaves.  Bring to a boil, then reduce heat, cover and simmer 15 minutes, or until rice is almost tender.

Add shrimp and cook an additional 5 minutes until shrimp are fully cooked.

recipe type: 
Sausage