C’est Tout Jambalaya

C’est Tout Jambalaya

 An authentic jambalaya recipe that is quick and easy to prepare thanks to C'est Tout Dried Trinity Mix.  Enjoy!


1 tablespoons vegetable oil

¾ pound andouille sausage, sliced

1 pounds boneless-skinless chicken thighs, cut in 1-inch cubes

6 tablespoons of C’est Tout Dried Trinity Mix

2 cloves garlic, minced

1 ½ cups long-grain rice

1 (14.5-ounce) can diced tomatoes

2 ½ cups chicken broth

1 tablespoon chopped fresh thyme

1 fresh bay leaf

1 teaspoons kosher salt

½ teaspoon ground black pepper, divided

½ teaspoon paprika

¼ teaspoon cayenne pepper

1 tablespoon chopped parsley

 Heat oil over medium high heat in a large dutch oven. Add chicken and Andouille and cook until browned. Stir in ¼ cup of chicken broth, C’est Tout and garlic. Add rice, and stir for 3 minutes.

 Add diced tomatoes, the remaining 2 ¼ cups of chicken broth, thyme, salt, black pepper, paprika, cayenne, and parsley and bay leaf. Bring to a boil and then reduce heat to medium-low. Cover and cook for 15 minutes or until rice is tender.

 Serve immediately and enjoy! C’est Tout!


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