Creole "style" Chicken & Sausage Jambalaya

Ingredients

• 1 lb boneless skinless chicken breast, cubed
• 1 (14 ounce) package loop sausage beef polska kielbasa, sliced
• 1 green bell pepper, diced
• 1 yellow onion, chopped
• 3 large celery ribs, chopped
• 3 garlic cloves, minced
• 1 bunch scallion, chopped
• 1 (32 ounce) can diced tomatoes, with juices
• 1 (15 ounce) can chicken broth
• 1 1/4 cups long grain rice
• 1 tablespoon worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1 teaspoon paprika
• 1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
• 1 teaspoon salt
• cracked black pepper

Directions

1. 1

   Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.

2. 2

   Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.

3. 3

   Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.

4. 4

   Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.

5. 5

   Bring to a boil over medium high heat.

6. 6

   Add rice, bring back up to a boil.

7. 7

   Boil for 1 minute.

8. 8

   Cover reduce heat to low, simmer for 30 minutes.

9. 9

   The jambalaya should still be wet, but not soupy.

10. 10

    Ladle into bowls and serve up with some cornbread!

11. 11

    Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!