Jambalaya

Submitted by out of here

"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."

 

• Ready In: 5hrs
• Ingredients: 17
• Serves: 8

ingredients

• 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

directions

1. Fry the cut-up chicken and the Italian sausage, in a large frying pan, fry well.
2. Take the meat out of this pan and fry the pepper and the sweet onion until crisp-tender.
3. Add the chicken broth and the chicken bouillon.
4. Add the 3 cans of tomatoes, tomato sauce, and 1/2 cup water, also the salt and Tabasco to taste.
5. Simmer 3 hours (crockpot works good for this).
6. After simmering, add the corn, beans, and the Worcestershire sauce.
7. 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.
8. Cook until the rice is tender. Mm mm good.