Penzeys Cajun Chicken and Andouille Sausage Jambalaya

penzeys.com

Anne

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces

1 lb. andouille sausage, cut in bite-sized slices

2 TB. canola oil

1 lb. onions, diced (4 medium)

½ lb. green bell peppers, diced (about 2)

½ lb. celery, diced (about 4 stalks)

5 oz. (½ can) Rotel (canned diced tomatoes with green chilies)

1 head garlic, minced (or 2 ½ to 3 TB. PENZEYS MINCED GARLIC)

1 qt. chicken stock (or 1 qt. water mixed with 2 tsp. CHICKEN SOUP BASE)

3 TB. CAJUN SEASONING

1 lb. long-grain white rice

2 TB. chopped fresh parsley

2 TB. chopped green onion

Directions at penzeys.com

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