Recipe of Jambalaya

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 lb chicken breast
• 1 lb andouille sausage, sliced
• 1 can diced tomatoes, drained
• 1 cup long grain rice
• 2 cups chicken broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp cayenne pepper
• sea salt and pepper to taste
• fresh parsley, chopped for garnish

Instructions:

• In your SENSARTE Nonstick Deep Frying Pan Skillet, heat olive oil over medium-high heat. Add onions, green and red bell peppers, and garlic. Sauté for 5 minutes or until vegetables are soft.

• Add chicken and sausage to the skillet and cook for 5-7 minutes or until browned.

• Add canned tomatoes, long grain rice, chicken broth, dried oregano, smoked paprika, cumin, cayenne pepper, salt, and pepper to the pan. Stir to combine.

• Bring the mixture to a boil and reduce heat to medium-low. Cover the pan with the lid and let it simmer for 20-25 minutes or until rice is fully cooked and the liquid is absorbed.

• Toast some sliced andouille sausage in another SENSARTE Nonstick Griddle Pan and sprinkle it on top of the jambalaya.

• Season the jambalaya with sea salt and pepper to taste. Serve the jambalaya hot with fresh parsley for garnish. Enjoy!