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SERVES:
4-6

INGREDIENTS:

• 1 cup diced, deseeded green pepper


• 1 cup diced celery


• 1 1/2 cups diced white onion


• Vegetable oil for sautéing veggies and chicken


• 2-3 boneless, skinless chicken breasts, cut into thin, bite size pieces


• Cajun spice blend for coating sliced chicken


• 3 links Andouille or Chorizo sausage


• 1 1/2 cups medium grain rice cooked according to directions

PROCEDURE:

For this version you'll be cooking the rice separately so plan ahead and get a pot of that going on the stove top.

While the rice is cooking, get the peppers, onions and celery going in a large saute pan in a little vegetable oil and, while those are softening up, generously coat the sliced chicken with the Cajun spice rub.

Once the vegetables have softened up take them out of the pan and add another splash of vegetable stock to the pan and get the chicken going.

Stir the chicken around as it is cooking and, once it is almost cooked through, add the sausage.

Chorizo sausage, or even Andouille sausage, is already cooked when you buy it so you just want to warm that through and then add the vegetables back to the pan and toss everything together.

Once it is cooked all the way through and the rice is done, add as much rice as you like to it and serve.

HINTS:

In traditional jambalaya everything, including the rice, is cooked together in the same pot adding the rice and liquid after the vegetables and meats have cooked but this version comes together much faster.