Recipe

Andouille Chicken Sausage Jambalaya

Name: Andouille Chicken Sausage Jambalaya
Yield: 4
Ingredients: 8 oz Boar's Head Golden Classic Chicken Breast (shredded); 8 oz Andouille Chicken Sausage (sliced); 1 tsp Jalapeño Pepper Sauce; 1 tbsp Olive Oil; 0.5 Yellow Onion (diced small); 1 each Green bell pepper; 1.5 Celery stalk (diced small); 2 Garlic clove (minced); 14 oz Diced tomatoes (canned and drained); 1.5 cups Chicken stock, low sodium; 1 cup Long Grain Rice (par-boiled); 1 tsp Thyme (chopped); 1 leaf Bay Leaves; 2 each Scallions (sliced)

This hearty, Cajun inspired dish combines Boar's Head_® Andouille Chicken Sausage and a blend of flavorful spices to create a jambalaya that is bursting with flavor.

Serves

Ingredients

8oz

Boar's Head Golden Classic Chicken Breast, shredded

8oz

Andouille Chicken Sausage, sliced

1tsp

Jalapeño Pepper Sauce

1tbsp

Olive Oil

Yellow Onion, diced small

1each

Green bell pepper

1½

Celery stalk, diced small

Garlic clove, minced

14oz

Diced tomatoes, canned and drained

1½cups

Chicken stock, low sodium

1cup

Long Grain Rice, par-boiled

1tsp

Thyme, chopped

1leaf

Bay Leaves

2each

Scallions, sliced

Instructions

01In large oven pot, heat olive oil over medium-high heat until translucent.
02Add andouille sausage cooking until slightly caramelized. Remove and set aside.
03Add onions, peppers, and celery to same pot cooking until tender.
04Add garlic and blackening seasoning cooking until garlic becomes fragrant, stir constantly.
05Add sausage back to pot and stir in tomatoes, stock, rice, thyme, bay leaves, and seasoning.
06Bring mixture to simmer and cover pot.
07Place pot into oven and bake form approx 20 minutes or until rice is thoroughly cooked.
08Remove from oven and fold in chicken.
09Put jambalaya into serving vessel and finish with scallions.