Chicken, Andouille and Sweet Pepper Jambalaya recipe | PCC Community Markets

Ingredients

• 2 to 3 tablespoons olive or high-heat oil
• 1 cup chopped onions
• 4 cloves garlic, chopped
• 1 cup chopped celery or celery root
• 1/2 cup chopped red bell peppers
• 1/4 cup chopped pasilla chiles or green peppers
• 3 tablespoons Creole Seasoning
• 2 boneless, skinless chicken breasts
• 1/2 pound thickly sliced Andouille or other smoked sausage
• 1 1/2 cups white Basmati rice
• 2 cups chicken broth or stock
• 1 (14-ounce) can diced tomatoes, with juice
• 1/2 cup vegetable blend juice
• Hot sauce, to taste (the more the better!)
• Creole Sauce