Jambalaya Recipe

• 1 to 1 1/2 tablespoons olive oil
• 1 pound chicken breasts
• 1 pound Andouille sausage
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1 cup long-grain white rice
• 1 large can (28 ounces) whole tomatoes, chopped, juice from can included
• 1 cup chicken stock
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Freshly ground pepper and salt to taste
• Your favorite hot sauce to taste (I like Cholula in this recipe)
• Chopped fresh parsley

1. Preheat oven to 350 degrees. In a Dutch oven over medium heat, warm 1 tablespoon oil. Add sausage and chicken until cooked through and slightly browned. Remove to a plate. Add onion, garlic, and green pepper and saute until tender in a little more oil. Stir in rice, tomatoes, stock, Worcestershire sauce, hot sauce, and seasonings. Return meats to pan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes. (The dish may be made ahead up to this point and refrigerated, but bring to room temperature before baking and allow an extra 15 minutes in the oven.)
2. Cover the casserole and bake 35 minutes. Remove bay leaf and discard. Sprinkle with parsley and serve.

olive oil, chicken breasts, sausage, onion, garlic, green bell pepper, longgrain white rice, tomatoes, chicken stock, worcestershire sauce, thyme, bay leaf, freshly ground pepper, cholula, fresh parsley

Taken from www.seriouseats.com/recipes/2008/01/jambalaya-recipe.html (may not work)