pat's Recipe

Quick Jambalaya

Category: Jambalya

1/4 cup olive oil
1 pound boneless,skinless chicken breasts
halves
coarse salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded and
finely chopped
1 pound andouille sausage, cut into 1/2 in
pieces
2 garlic cloves, minced
2 cups chicken broth
3/4 tsp Old bay seasoning
1 can (14 oz) crushed tomatoes with juice
1 cup long grain rice

Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4 in pieces; set aside.
Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30-35 minutes. Season with salt and pepper.

serves 4