Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya

Ingredients
6 chicken breasts cut up into bite size pieces
1 pound of sliced Chorizo (or Andouille, or, in a pinch, hot Italian sausage)
3 tablespoons oil
3/4 cup chopped green pepper
3/4 cup chopped red or yellow pepper
11/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
11/2 cup tomato sauce
Salt and Pepper to taste
4 cups of chicken broth
2 1/2 cups uncooked rice

In a large Dutch oven, heat the oil. Brown the meat in the oil. Remove meat and sauté vegetables in the juices and oil until onions are clear. Add Worcestershire sauce, chicken broth, tomato sauce, seasonings, and simmer for 15 minutes. Stir in meat and rice. Cover and cook for 30 minutes on medium heat, stirring occasionally. Then cook 20 more minutes on very low heat without stirring.
Serves 6-8

This is the way I like to make it, too, Lucky, since I'm not a huge fan of shrimp.

Looks great!

Lee

Yes this would work for me too Luckytrim

joec said:

Yes this would work for me too Luckytrim

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You can call me LT, Joec; easier to type

The warden is a purist; she won't abide spanish sausage in a cajun dish, but then, IT AIN'T HER KITCHEN

I can relate LT. It works though just fine and I've even used Polish sausage in a pinch. That is also what I was trying to explain to Derek that gumbo, jambalaya and many other Cajun dishes are really based on what was on hand at the time. Not much corn in Louisiana but a lot of rice so they simply used it. I have a number of Cajun relatives and friends that I swear can look at a rice field and tell you exactly how much gravy it will take to cover it.