French Quarter Chicken Jambalaya

Description
I use The Watkins products (I sell them at www.soyummies.com) but you can also use grocery bought spices. Hope you enjoy this one. Makes 6 servings.

Ingredients

 * 1 lb/450 g skinned, boned Chicken cut into 1-inch/25-mm cubes
 * 1/4 tsp/1.2 mL Cajun pepper (Watkins)
 * 1 tbsp/15 mL garlic & parsley grapeseed oil (Watkins)
 * 1 lb/450 g andouille or kielbasa Sausage, cut into 1/2-inch/12-mm slices
 * 1 cup/250 mL coarsely chopped Onion
 * 1 cup/250 mL coarsely chopped celery
 * 1 cup/250 mL coarsely chopped green pepper
 * 1 can (16 oz/454 g) diced tomatoes, undrained
 * 1 tbsp/15 mL Chicken Soup Base (Watkins)
 * 1-1/2 cups/375 mL water
 * 1 can (6 oz/170 g) tomato paste
 * 3/4 cup/180 mL uncooked regular rice
 * 1 tbsp/15 mL paprika (Watkins)
 * 1 tsp/5 mL Chicken Seasoning (Watkins)
 * 1 tsp/5 mL thyme (Watkins)
 * 1 tsp/5 mL garlic flakes (Watkins)
 * 1/4 to 1/2 tsp/1.2 to 2.5 mL Cajun pepper (Watkins)
 * 1 Dash of basil

Directions

 * 1) Sprinkle Chicken with 1/4 tsp Cajun pepper.
 * 2) In large Dutch oven or kettle, brown Chicken in oil.
 * 3) Remove with slotted spoon and drain on paper toweling; set aside.
 * 4) Add Sausage to same Dutch oven and cook until lightly browned.
 * 5) Remove with slotted spoon and drain on paper toweling; set aside.
 * 6) Sauté onions, celery, and green pepper in same Dutch oven until tender, scraping up any browned bits in pan.
 * 7) Add Chicken, Sausage and remaining ingredients to vegetables and bring to a boil.
 * 8) Reduce heat; simmer 40 to 45 minutes or until rice is tender.
 * 9) Remove bay leaf before serving.

Contributed by
Nicole Cooke's Recipes