Quick Chicken Jambalaya

• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 tablespoon ketchup
• 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning, divided
• 1 1/2 cups long-grain white rice (plus water for boiling)
• 2 tablespoons olive oil or 2 tablespoons bacon fat
• 1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces (can substitute boneless breast)
• 8 ounces andouille sausages, sliced 1/4 inch thick (can substitute smoked sausage if not available)
• 1 green bell pepper, stemmed seeded and chopped
• 4 scallions, white and green parts separated and sliced thin (green onions)
• fresh thyme, chopped (optional)

1. Combine Worcestershire, tomato paste, ketchup and 1/2 teaspoon Cajun or Creole spice mix in bowl; set aside.
2. Bring 3 quarts lightly salted water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites and remaining 1 1/2 (start with 1 teaspoon and add to taste) teaspoons Cajun or Creole spice mix and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.
4. Add the cooked rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and fresh thyme, if using.

worcestershire sauce, tomato paste, ketchup, cajun seasoning, longgrain white rice, olive oil, chicken thighs, andouille sausages, green bell pepper, scallions, fresh thyme

Taken from www.food.com/recipe/quick-chicken-jambalaya-538773 (may not work)