RSJ’s Chicken Jambalaya — Robert St. John

Ingredients

• 2 lbs andouille sausage, or any mild smoked pork sausage, sliced about ¼ inch thick
• 3 lbs chicken thigh meat, boneless and skinless, cut into 1 ½ inch pieces
• 1 TBL Creole seasoning
• 2 cups yellow onion, medium dice
• 1 ½ cups celery, medium dice
• 1 ½ cup green bell pepper, medium dice
• 2 TBL fresh garlic, minced
• 1 tsp dry thyme
• 3 bay leaves
• 1 pound long grain rice
• 1 – 14 ounce can diced tomatoes
• 1 TBL Worcestershire sauce
• 1 TBL hot sauce
• 1 quart + 1 cup chicken broth, heated
• 1 Tbl kosher salt