Chicken & Sausage Jambalaya (jum-buh-LIE-uh)

Step 1

Heat the olive oil in a sauté pan, when hot add the chicken and sauté for a few minutes until golden brown on all sides, remove from the pan and reserve.

Step 2

In a large Dutch Oven (at least 7 Quarts) add the onion and cook until golden brown. Add the peppers, celery and the sausage and cook for a few minutes. Add the tomato purée and cook for a few for a couple minutes. Add the garlic, fresh thyme, tarragon and cayenne; when fragrant add the tomatoes, bay leaves. Add salt and pepper to taste.

Step 3

Add the stock and the rice and the reserved chicken combining all ingredients thoroughly.

Step 4

Cook for 45 to 60 minutes or until the rice has absorbed all the liquid.