Crawfish Jambalaya

 

Happy National Crawfish day! 

Easy Cajun Jambalaya : 

2 T oil

2  skinless Chicken breast cut up in small pieces..

8 ounces of favorite sausage ( Hot or Mild)

Trinity : onion ,bell pepper and celery chopped up

4 C chicken broth

2 C un cooked Rice 

1/2 tsp garlic powder

1/4 tsp  red pepper

1 bay leaf 

2 tsp Worchester sauce

Salt and Pepper to taste 

Heat oil in a large pot over medium high heat. Saute chicken and sausage  until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Jambalaya is a Creole rice dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood, such as crawfish or shrimp