Chicken & Sausage Jambalaya

By KBJR News 1

February 20, 2012 Updated Feb 20, 2012 at 10:05 AM CDT

Chicken & Sausage Jambalaya

12oz Skinless, boneless chicken breast, diced
12oz andouillie sausage (Cajun Smoked), sliced
4tsp Cajun seasoning
½ tsp kosher salt
Pinch black pepper
1 large yellow onion small dice
1 large rib of celery small dice
¼ cup chopped bell pepper
¼ cup tomato, seeded and diced
1 clove garlic, minced
2 tbsp tomato sauce
2 cups cooked white rice
2 cups chicken stock
2 tbsp whole unsalted butter

Sauté diced chicken in 2 tsp of vegetable oil with 1 tsp Cajun seasoning for about 5 minutes on a medium to high heat. Reduce heat to medium; add sliced sausage, onion, celery, bell peppers, diced tomato, garlic and remaining Cajun seasoning. Sauté all ingredients until onions are translucent and then add salt and pepper. Stir in tomato sauce, add rice, chicken stock and reduce to low for approximately 12-15 minutes. After the chicken stock is absorbed into rice, fold in the butter to finish the dish.