Classic Jambalaya

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts cut into 1-inch cubes
• 1 pound andouille sausage cut into 1/4-inch slices
• 1 yellow onion medium, chopped
• 1 green bell pepper medium, chopped
• 1 rib celery chopped
• 1 tablespoon minced fresh garlic
• 1 medium tomato chopped
• 2 teaspoons creole seasoning ZATARAIN'S(R)
• 1 teaspoon cayenne pepper ZATARAIN'S(R)
• 1 cup parboiled rice ZATARAIN'S(R) Enriched Long Grain
• 1 3/4 cups chicken stock Kitchen Basics(R) Original

1. Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
2. Add onion, bell pepper, celery and garlic; cook and stir on medium heat until onion is softened. Stir in tomato, Creole Seasoning and cayenne pepper.
3. Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally.

vegetable oil, chicken breasts, sausage, onion, green bell pepper, celery, fresh garlic, tomato, creole seasoning zatarains, cayenne pepper, rice, chicken stock kitchen basics

Taken from www.yummly.com/recipe/Classic-Jambalaya-2347645 (may not work)