Jambalaya

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Ingredients:

• 3 Tbs Butter Infused Olive Oil
• 1 pound chicken breast ,cut into bite-sized pieces
• 1/2 pound andouille sausage ,sliced in 1/4 inch slices
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 stalk celery, diced
• 1 cup long grain white rice
• 1 -14.5 ounce caned diced tomatoes
• 2 tsp Oregano White Balsamic
• 1-2 tsps Cayenne Pepper Olive Oil
• 1 tsp Attar Cayenne Pepper (optional)
• 1 tsp Worcestershire sauce
• 2 cups chicken broth
• 2 NHHS Bay leaves
• 3/4 teaspoon salt
• 1/2 pound medium raw shrimp, deveined (optional: tails removed)
• 4 green onions, thinly sliced

​​Chicken Rub:

• 2 Tbl Attar Sweet Smoked Paprika
• 3 tsp Attar Garlic Powder
• 1 Tbl Attar Thyme
• 1 tsp Attar Garlic Salt
• 2 tsp Attar Dried Basil
• 2 tsp Attar Onion Powder

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​​​​Directions:
​​Place the chicken in a bowl and rub the dry ingredients. Set aside.

Heat the Butter Oil and Oregano Oil in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.

Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add Cayenne Olive Oil, the rice, diced tomatoes, hot sauce, Worcestershire sauce, salt and pepper and all remaining ingredients and stir to combine. Add the chicken broth and bay leaves.
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Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
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Serve sprinkled with some sliced green onions.
​Enjoy!

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