Chicken And Andouille Jambalaya

• 1 lb Chicken boneless skinless chicken breasts cut in bite size pieces
• 1 lb Andouille sausage. cut in 1/4 inch slices on the bias.
• 32oz box Chicken or vegetable Stock
• 16oz package of long grain or jasmine rice
• 14 oz can dice tomatoes
• 1 medium onion chopped
• 1 green bell pepper`chopped
• 1 red bell pepper chopped
• 8 cloves of garlic minced
• 3 Celery stalks chopped fine
• 3 tablespoons of worcestershire sauce
• 2 tablespoons butter
• tablespoon of olive oil
• 1 1/2 teaspoons of kosher salt
• teaspoon of black pepper
• teaspoon of cayenne pepper add more or less depending on the amount of heat you like

1. Cut the chicken breast into bite size pieces. Put in a storage bag with the cayenne pepper and worcestershire sauce.In a dutch oven heat the butter and olive oil over medium to medium high heat. Chop the onions, peppers and celery. Add them to the pot. Add the salt. saute for about two to three minutes or until the onions are transparent. stirring occasionally. Add the sausage and cook, stirring occasionally for about five minutes. Add the contents of the storage bag. Let cook for a couple of minutes. Stir in the garlic when fragrant, Open the can of Tomatoes and add. Sprinkle in the black pepper.Stir well to make sure everything is incorporated. Add the rice and cook for a couple of minutes to allow the rice to absorb some of the flavors stirring frequently. Add the Stock bring to a boil then reduce the heat to low and let simmer until the rice is tender.Approximately 20 minutes.(If adding shrimp put them in right after you add the stock)

chicken, sausage, chicken, long grain, tomatoes, onion, green bell, red bell pepper, garlic, celery, worcestershire sauce, butter, olive oil, kosher salt, black pepper, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/chicken-and-andouille-jambalaya-50017416 (may not work)