Chicken and Sausage Jambalaya - FOX10 News | WALA

Chicken and Sausage Jambalaya

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From: Battle House Renaissance Mobile Hotel & Spa

INGREDIENTS:

· 1 lbs. boneless, skinless chicken thighs
· 1 lbs. Conecuh or Andouille sausage, sliced ½" thick 
· ¼ lbs. thick cut bacon, cut 1/4 " thick 
· 1 Tablespoon of olive oil
· 1 green bell pepper, diced 
· 1 red bell pepper, diced 
· 1 yellow onion, diced 
· 3 celery stalks, diced 
· 8oz can of diced tomatoes 
· 2 cups of white rice
· 4 cups of chicken stock
· 2 cloves of garlic, minced 
· 2 bay leaves 
· 1 Tablespoons of Cajun seasoning 
· 1 Teaspoon of Tabasco 
· 1 Teaspoon of Worcestershire  
· Salt and pepper to taste 

STEPS:

In a large sauce pot, render bacon, sausage and chicken thighs in the olive oil until chicken is golden brown and bacon/sausage is crispy.  

Add the trinity (peppers, celery and onion) and garlic and continue to cook until vegetables are tender.  

Add the diced tomatoes, bay leaves, Tabasco, Worcestershire, Cajun seasoning and chicken stock and simmer for about 5-8 minutes.  

Add the rice, reduce the heat to a slow simmer, cover and cook for 18-20 minutes or until rice is tender.  Taste and adjust seasoning with salt and pepper.  

BUSINESS INFO:

The Battle House Renaissance Mobile Hotel & Spa
26 North Royal Street, Mobile, Alabama
(251) 338-2000
Find the website here 
Follow on Facebook here

The Battle House has three restaurants: Joe Cain Cafe, Royal Street Tavern and The Trellis Room.

Book now for Thanksgiving and Christmas!
 

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