Chicken & Sausage Jambalaya
2 tbsp preferred vegetable oil
1 pound boneless skinless chicken*, cut into bite size pieces
1 ½ tsp cajun or creole seasoning (or season-all for less spice)
½ pound smoked sausage, such as andouille
1 ½ cups chopped onions
1 cup chopped bell peppers
1 cup Bloody Mary Mix (without alcohol)
2 cups stock (to make, mix 2 tsp Waltzing Kangaroo Chicken Flavor bouillon powder into 2 cups warm water)
2 tbsp chopped fresh parsley
2 tbsp chopped green onions
1 ½ cups long grain rice
Heat the oil in a large, heavy pot with a lid, such as a dutch oven. Season the chicken pieces generously with the cajun seasoning or season-all. Add the chicken to the pot and cook, stirring over medium heat until browned, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the peppers and onions, stir and cook until soft and golden, 5-6 minutes. Add the bloody mary mix and the stock. Add the parsley and green onions. Stir and bring to a boil.
Add the rice, cover the pot and reduce heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15-20 minutes. Do not stir. Once rice is cooked, fluff with a fork before serving.
*We prefer chicken thighs, but chicken breast works too!
Recipe adapted from the Cooking Up a Storm cookbook by M. Bienvenu & J. Walker