Viet Cajun Jambalaya | McCormick For Chefs®

Ingredients

• Serves 4
• 3 cups Chicken Stock
• 1 1/2 pounds Chicken Thighs, Boneless, Skinless, cut into 1/2-inch pieces
• 1 tsp Kosher Salt
• 1/2 tsp McCormick Culinary ® Black Pepper, Shaker Grind
• 1 tbsp Canola Oil
• 1 pound Andouille Sausage, sliced into thin rounds
• 1 cup Yellow Onion, Diced
• 1 cup Green Bell Pepper, stemmed, seeded and diced
• 1 cup Celery Ribs, diced
• 6 each Garlic Cloves, minced
• 1 tsp Tomato Paste
• 1 tbsp Franks RedHot ® Original Cayenne Pepper Sauce
• 2 tbsps McCormick Culinary ® Vietnamese Cajun Style Seasoning
• 2 cups Long-Grain Rice
• 3 tbsps McCormick Culinary ® Vietnamese Cajun Style Seasoning