Smoky Cajun Jambalaya
Created for Mello's Chourico courtesy of www.cookingwithelise.com
- 2 tablespoons canola oil
- 1 lb. Mello’s Finest Portuguese chourico , linguica or Andouille sausage, cut into 1/2-inch slices
- 2 large chicken breasts, cut into 1/2-inch pieces
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 bay leaf, fresh or dry
- 2 teaspoons Cajun seasoning (I use McCormick or Slap Ya Mama)
- 1 (14.5 ounce) can stewed tomatoes, undrained and broken up with your hands
- 3/4 cup Pacific organic chicken broth 
- 1 tablespoon Worcestershire sauce
- 3 cups hot cooked white rice
- Chopped scallion and chopped fresh parsley for garnish
- In a large Dutch oven, saute the chourico or Andouille sausage in canola oil until nicely browned. Remove from the pan and set on a plate.
- Add chicken and saute for five minutes or until nicely browned with juices running clear.
- Return the chourico back to your pan and add green bell peppers, onion, garlic and bay leaf. Saute for another three minutes.
- Add Cajun seasoning, stewed tomatoes, chicken broth and Worcestershire sauce. Cook for an additional five minutes and then add rice.
- Stir well and serve with freshly chopped scallions and parsley. Enjoy!