lb.
skinless, boneless chicken breast halves or thighs, chopped
1/2
lb.
smoked pork sausage, chopped
2
medium onions, chopped
3
green onions, chopped
1
lb.
white rice
2
tsp.
salt
1
tsp.
crushed red pepper flakes
1
tbsp.
chicken bouillon granules
1
tbsp.
Worcestershire sauce
3
cloves garlic, minced
1
large green bell pepper, chopped
1
bay leaf
1
(5-oz.)
pkg. brown finishing sauce
Directions
In 4-quart Dutch oven combine chicken, sausage, onions, green onions, green bell pepper, garlic and 5 cups water. Simmer 10 minutes or until chicken is no longer pink.
Add remaining ingredients. Bring to boiling. Reduce heat. Cover and simmer 20 minutes or until rice is done. If necessary, add a little more water to keep mixture from becoming dry.
Meanwhile, prepare finishing sauce according to manufacturer's directions. Stir sauce into jambalaya and serve.
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