RSJ’s Chicken Jambalaya — Robert St. John

Name: 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 ounces can diced tomatoes; 1 TBL Worcestershire sauce; 1 TBL hot sauce; 1 quart + 1 cup chicken broth, heated; 1 Tbl kosher salt

robertstjohn.com

Heat a large heavy duty cast iron skillet or dutch oven (2-gallon capacity) on high heat. Place the sausage in the hot skillet and brown it evenly.

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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 ounces can diced tomatoes
1 TBL Worcestershire sauce
1 TBL hot sauce
1 quart + 1 cup chicken broth, heated
1 Tbl kosher salt