How to Make the Best Chicken Jambalaya

Ingredients

• 2 tbsp butter unsalted
• 1 lb sausage sliced
• 1 lb chicken breast boneless skinless cut into bite sized pieces
• 1 cup onion yellow chopped
• 1 cup celery chopped
• 0.5 cup bell pepper chopped
• 0.5 cup bell pepper chopped
• 1 tbsp garlic minced
• 1 cup tomato sauce 
• 14.5 oz tomatoes diced
• 2.5 cups chicken stock see 
• 1.5 cups rice rinsed uncooked
• 1 leaves bay leaves whole
• 2 tsp pepper black
• 1 tsp salt 
• 1 tsp pepper white
• 1 tsp thyme leaves dried
• 1 tsp pepper red
• 0.5 tsp sage 

Equipment

• bowl
• oven
• pot
• stove
• dutch oven

Directions

1. Combine the creole seasoning ingredients in a small bowl and set aside.
2. Melt butter in a large dutch oven over medium-high heat.
3. Add the sausage until it starts to brown, about 3 minutes.
4. Add the chicken and continue to cook until brown, about 3-5 minutes. Stir frequently.
5. Turn the stove top down to medium heat.
6. Preheat your oven to 350 degrees.
7. Stir in the seasoning mix of cajun spices and 1/2 of the chopped onion, celery, green bell pepper, and garlic. Cook until vegetables get tender, about 3-5 minutes. Stir frequently and scrape the bottom of the pot frequently.
8. Stir in the tomato sauce and cook for about one minute.
9. Stir in the remaining onion, celery, bell pepper, garlic, and the diced tomatoes then remove from heat.
10. Stir in the rice and chicken stock, mix the ingredients well.
11. Bake uncovered in the oven at 350 degrees for one hour or until the rice is tender but still has a little crunch.
12. Remove from the oven, add the bay leaves and stir well.
13. Allow the dish to cool for five minutes before serving. OPTIONAL: Top with green onions before serving.