Jambalaya

This is a one pot wonder! It is so good and is so close to the authentic jambalaya that our South Louisiana friends pride themselves on. This is a great option for a close second in taste and it is definitely easy and will serve a crowd. I made this recently because we had leftover chicken and sausage from grilling over the weekend and it made a quick from scratch weekday meal.

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 2 pounds chicken, cut in pieces raw, or cooked, cut into bite size pieces
• 1 pound sausage, cut into bite size pieces, cooked or uncooked
• 1 tablespoon oil if uncooked chicken and sausage
• 1 cup chopped green onions
• 1 -2 bell peppers, we prefer orange or yellow, but green is more traditional
• 2 cups uncooked white rice (brown rice will not work here, trust me)
• 4 bay leaves
• 20 ounces beef broth
• 1 15 ounce can tomato sauce
• 1/2 cup water
• 1 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 cup dried/dehydrated onion flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 celery salt
• 1/4 teaspoon black pepper
• 1/2 cup butter (1 stick), cut into pieces (or 1/2 cup ghee)

Directions

Preheat oven to 350 degrees.

If chicken and sausage is not cooked, then cook chicken and sausage until cooked through in 1 tablespoon oil in a large dutch oven on the stove that is oven safe.

If chicken and sausage are already cooked, then place in bottom of dutch oven. No need to heat on stove.

Layer green onions, bell pepper, rice, bay leaves, broth, tomato sauce, water, salt, cayenne, onion flakes, onion and garlic powder, celery salt and black pepper in dutch oven. Dot with butter.

Place in oven, covered and bake for 1 1/2 hours, stirring after 45 minutes. Check again after another 20-25 minutes and if rice is cooked, then it’s done. If rice isn’t cooked, continue cooking until done.

Discard bay leaves. Serve in bowls. This can be made in advance and even frozen for later use.