Cajun Jambalaya

 Cajun Jambalaya*

2                      Chicken Breasts (boneless, skinless) Chopped

5oz                   Sausage (any type) Chopped

                        Emeril’s Creole Seasoning

1                      14oz can of Rotel Tomatoes w/Green Chilies

2 Tbs                Dried Onion Flakes

2Tbs                 Minced Garlic

3                      Dried Whole Bay Leaves

1tsp                 Worcestershire Sauce

1tsp                 Valentina Salsa Picante (or other hot sauce)

¾ c.                  Rice

2 ½ c.               Chicken Broth

                        Salt and Pepper to taste

Emeril Lagasse’s Creole Seasoning:

½ tsp                Paprika

½ tsp                Salt

½ tsp                Garlic Powder

¼ tsp                Black Pepper

¼ tsp                Onion Powder

¼ tsp                Red Pepper

¼ tsp                Dried Oregano

¼ tsp                Dried Thyme

In a bowl, combine chicken and sausage with the Creole seasoning. Work the seasoning into the meat.

In a large skillet with 2-3” sides, heat onion, garlic, and tomatoes until simmering. Add hot sauce, Worcestershire sauce and bay leaves. Heat together for 1 min. Stir in the rice and slowly add the broth.

Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15-20 minutes.

Add chicken and sausage mixture and cook until meat is cooked through, about 10 minutes. You can add additional broth if the mixture starts to stick. Season to taste with salt and pepper and serve.

Optional Step: Add cheddar or Colby cheese as a garnish for cheese-lovers =)

*Adapted from Emeril Lagasse's Cajun Jambalaya Recipe