Step 1

In a large pot, or Dutch oven, add 1 tablespoon oil and sausage. Cook for 2 minutes.

Step 2

Add chicken and continue cooking over medium heat for 8-10 minutes, or until it is cooked through.

Step 3

Remove meat from the pot and set aside.

Step 4

Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.

Step 5

Place chicken and sausage back into the pot.

Step 6

In a small bowl combine salt, pepper, thyme, basil and cayenne pepper. Toss to combine.

Step 7

Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.

Step 8

Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine.

Step 9

Bring contents to a boil and then reduce heat to low. Cover the pot with a lid and let simmer for 30-40 minutes.

Step 10

Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.

Step 11

Once rice is completely cooked, serve immediately with fresh parsley and enjoy!  See this recipe in Meal Plan #7