I have no clue why I have not posted this recipe sooner because it is one of our favorites and it is so yummy! I've mentioned before we love spicy foods; the spicier the better! Since the Andouille Sausage can't be found here, I add extra seasoning to the pot. The only thing I do different with this dish, there is no shrimp or celery added like most recipes. I know what you are probably thinking...What, that can't be Jambalaya? Well, we are not big seafood eaters and the stringy celery, my husband and son do not like. This makes a HUGE pot and the recipe can definitely be cut down.
This was our Valentine's Day meal along with Lane's Chocolate Cake for dessert.
1/2 cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 can tomato paste
3 bay leaves
3 tablespoons Creole seasoning
4 teaspoons Worcestershire sauce
2 cans diced tomatoes
7 cups chicken stock
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
4 cups uncooked long-grain white rice
Melt butter in large stock pot. Saute onion, green pepper, and garlic until tender. Add chicken and sausage and brown. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning and Worcestershire sauce. Add tomatoes and chicken stock. Stir in rice and bring to a boil and reduce heat and simmer for about 20 minutes or until liquid is absorbed.
I also make this in the crock pot and let it cook for about 5 hours and then turn the setting over to warm. If you make this in the morning and leave the house, you can always leave the rice out and add cooked rice before serving.