We like this Creole way of making Jambalaya. I use Zatarain's Jambalaya rice mix, and the rest of the recipe, I use things I like together for a different, spicy taste.
- 1 lb boneless skinless chicken breast
- 1 lb hot Italian sausage
- 1 red bell pepper
- 1 green bell pepper
- 1 1⁄2 cups sweet onions
- 1 (14 1/2 ounce) chicken broth
- 1⁄8 cup chicken base
- 2 (14 1/2 ounce) stewed tomatoes
- 1 (14 1/2 ounce) canned tomatoes
- 1 teaspoon Tabasco sauce
- 1 tablespoon salt
- 1 (14 ounce) bag frozen corn
- 1 (14 ounce) Italian cut green beans
- 1 tablespoon Worcestershire sauce
- 1 (8 ounce) package zatarain's jambalaya mix
- 1⁄2 cup water
- 1 (8 ounce) can tomato sauce
- Fry the cut-up chicken and the Italian sausage, in a large frying pan, fry well.
- Take the meat out of this pan and fry the pepper and the sweet onion until crisp-tender.
- Add the chicken broth and the chicken bouillon.
- Add the 3 cans of tomatoes, tomato sauce, and 1/2 cup water, also the salt and Tabasco to taste.
- Simmer 3 hours (crockpot works good for this).
- After simmering, add the corn, beans, and the Worcestershire sauce.
- Last add the package rice mix with 1/2 of the seasoning packet--or if you like it really hot, put the whole seasoning packet, but I do not like it that hot.
- Cook until the rice is tender. Mm mm good.