Chicken & Andouille Sausage Jambalaya 1 tbsp unsalted butter 1 cup andouille sausage (1 lb) 1/2 cup onion, diced (1 large onion) 1/2 cup bell pepper (1 large bell peper) 1/2 cup celery, diced (six stalks, ~ 6 inch ea) 2 tbsp garlic, diced (1/2 clove) 1/2 cup tomatoes, diced (1 can diced tomatoes) 1/4 cup tomato sauce 3/4 cup enriched logn grain rice (1 cup) 1 3/4 cup chicken stock (chicken stock or water) 1 tbsp worcestershire sauce 1 tbsp hot sauce 1 cup boneless chicken thigh (1 lb) Seasoning: 1 tsp cayenne 2 tbsn tony's 3 bay leaves 1 tsp tyme 1 tsp sea salt

Melt butter, saute the andouille until slightly brown. Add trinity (onion, bell pepper, celery) saute until tender. Add tomato and cook for a few minutes. Add tomato sauce and cook for a few minutes. Add rice and cook for a few minutes. Add stock, worcestershire, hot sauce, garlic, seasonings, chicken. Stir well, cover, cook for 30 - 40 min, ocasionally stiring.