French Quarter Chicken Jambalaya

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.

• Contributed by Nicole Cooke's Recipes
• Makes 6 servings.

Ingredients

• 1 lb / 450 g skinned, boned chicken cut into 1-inch / 25-mm cubes
• ¼ tsp / 1.2 ml Cajun pepper (Watkins)
• 1 tbsp / 15 ml Garlic and Parsley Grapeseed oil (Watkins)
• 1 lb / 450 g andouille or kielbasa sausage, cut into ½-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)
• 1½ cups / 375 ml water
• 1 can (6 oz / 170 g) tomato paste
• ¾ 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)
• ¼ to ½ tsp / 1.2 to 2.5 ml Cajun pepper (Watkins)
• 1 dash of basil

Directions

1. Sprinkle chicken with ¼ 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.