INGREDIENTS 1 đ pounds Andouille sausage, cut into 1/4 inch slices 2 medium onions, diced 2 medium green peppers, diced 6 ribs celery, diced 3 cloves garlic, minced 1 cup chopped green onion 2 pounds boneless, skinless chicken thigh, cubed 2 tablespoons Worcestershire Ɖ cup SoLA oh chére Cajun Seasoning 2 đ cups rice 32 ounces chicken broth 2 (28 oz) cans diced tomatoes DIRECTIONS 1) Cook sausage over medium high heat in a large stock pot turning until slightly browned on all sides, about 5 minutes. 2) Add bell pepper, onion, celery, garlic, and green onion until softened, about 4 minutes (if you are working in a smaller pot you may need to remove the sausage to cook the vegetables and then replace it). 3) Add chicken and Worcestershire and cook just until you can no longer see pink, about 6 minutes. 4) Add seasoning, tomatoes, and chicken broth and bring to a boil over medium-high heat. 5) Add rice, bring back to a boil for 1 minute. 6) Reduce heat to low, cover and simmer for 45-60 minutes or until rice has absorbed liquid and is fully cooked.

JAMBALAYA