New Orleans’ Chicken, Andouille Sausage, and Red Bean Jambalaya (for 1)

Jay’s New Orleans’ Chicken, Andouille Sausage, and Red Bean Jambalaya starts by preparing a classic Creole sauce (made with crushed tomatoes, celery, onions, bell peppers, okra, garlic, parsley, thyme, paprika, and a trio of cayenne, black and white peppers). The piquant sauce slowly cooks and simmers, then we add shredded, diced chicken and sliced Andouille sausage and the sauce slow-cooks until the flavors meld together. Served over red beans and rice. #BAM!

*For a true jambalaya, reheat and stir the Creole chicken and sausage mixture with the rice and beans all together in a skillet, then re-plate.