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Heat the oil in a large frying pan or pot over medium-high heat. Sauté the chicken until cooked through, about 5 minutes. Reduce the heat to medium.
Stir in the sausage, onion, celery, bell pepper, and garlic. Sprinkle on the salt and ground black pepper, and stir again. Cook the mixture for 5 minutes, stirring occasionally.
Stir in the chopped tomatoes and the uncooked rice. Then stir in the chicken broth. Bring the mixture to a boil.
Reduce the heat to low and cover the pan. Simmer the jambalaya until the rice is tender, about 20 minutes. Stir in the Worcestershire and hot pepper sauces.
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