Creole Chicken and Red Bean Jambalaya with Andouille Sausage (for 1)
Jay’s Creole Chicken and Red Bean Jambalaya starts by preparing a classic Creole sauce (made with crushed tomatoes, celery, onion, bell peppers, okra, garlic, parsley, thyme, paprika, and a trio of cayenne, black and white peppers). The piquant sauce slow cooks and simmers, then we add shredded and diced chicken and sliced Andouille sausage and let the sauce cook and steep until the flavors meld together. Served over red beans and rice.
*For a true jambalaya, reheat and stir the Creole chicken and Andouille mixture with the rice and beans all together in a skillet, then re-plate.
Only 1 left in stock