Chicken & Sausage Jambalaya

INGREDIENTS

• 1 package pastured pork smoked sausage cut into 1/4” rings or half-moons
• 2 cups pastured chicken, cooked and chopped/shredded into bite size pieces
• 1 quart pastured chicken bone broth
• 3 cups raw white rice
• 1 onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced (or 1 tsp garlic powder)
• 1 stick butter
• 1/4 cup Worcestershire sauce
• 2 Tbsp Kitchen Bouquet Browning Sauce
• Salt and Pepper to taste
• Green onion, finely chopped (optional) 
• Parsley, finely chopped (optional, fresh or dried)

DIRECTIONS

1. Preheat oven to 375 degrees F. 
2. This recipe works best in an 8 quart dutch oven (but you could also use any oven safe dish that has a lid, or deep casserole dish with tinfoil).
3. Start by sautéing your “Holy Trinity” - onion, celery and bell pepper - in your stick of butter. Cook until slightly softened and butter is fully melted, then add in garlic for 60 seconds until fragrant.
4. Turn off the heat. You’re going to add the Worcestershire sauce, Kitchen Bouquet browning sauce, chopped meat, rice, and bone broth. Stir until combined.
5. Put your lid on your dutch oven, and using gloves if the pot is hot, place in the preheated oven.
6. Bake for 45 min-1hour depending on your oven. It typically takes me an hour to cook mine, until no liquid remains and the rice is soft.
7. Stir to mix in the green onion and parsley if using. Cook another 10 minutes if cooking time was 45min or the rice is still a bit wet looking.
8. Salt and pepper to taste, or use a Cajun seasoning blend for extra heat.
9. Enjoy with cornbread, salad, or French bread! 

This makes a lot - and it’s often even better reheated the second day. If you have a smaller family, this recipe is easily halved.

Adapted from “One Pot Jambalaya” at bethcelestin.com