Creole Jambalaya

This difference between Creole and Cajun Jambalaya is the tomatoes.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 12 16

Ingredients

• 1  lb andouille sausage
• 3  garlic cloves, minced
• 1 1⁄2 cups yellow onions, chopped
• 1  cup bell pepper, chopped
• 1  cup chicken, cooked and diced
• 4  cups rice
• 1 (14 1/2ounce) can diced tomatoes
• 8  cups water or 8  cups chicken broth
• 3  bay leaves
• 1  tablespoon chicken bouillon
• 1  teaspoon  beef bouillon
• 2  teaspoons salt
• 1  teaspoon black pepper
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon Kitchen Bouquet

Directions

1. In a large stockpot, heat oil then add onions and bell pepper. Cook until onion is translucent.
2. Add diced andouille. Cook, stirring often, for 10 minutes.
3. Add rice, and continue to cook and stir for 5 minutes.
4. Add all remaining ingredients.
5. Allow mixture to come to a full rolling boil.
6. Remove from heat and cover with a tight fitting lid. Do not open lid for at least 30 minutes, rice will steam and should be perfectly done.
7. Stir and serve.