Better Than Popeye's Jambalaya Recipe

Instructions

1. Place rice into a 2-quart saucepan with the water and bring to a boil. Cover, lower the heat and simmer for 20 minutes. Remove from heat and hold, covered.

2. Cut chicken into pieces. Remove casing from Andouille (see note) and crumble into small pieces. In a large, deep skillet (3 quart size or larger) heat the oil over medium high heat and brown the chicken 3 - 4 minutes, stirring frequently. Add the sausage and continue to cook and stir another 3 minutes. Add the onion, celery, bell pepper, bay leaves, salt, and black pepper and cook and stir for 5 minutes until vegetables are nearly cooked and very flavorful.

3. Stir together the broth and Worcestershire sauce. Sprinkle flour over the pan contents and cook, stirring constantly, for 2 minutes, then add the broth mixture and tomatoes along with the chili powder, cumin, poultry seasoning and cayenne pepper. Bring contents to a boil, lower heat and simmer for 5-7 minutes, stirring until juices thicken slightly.

4. Remove pan from the heat, remove the bay leaves and stir in the cooked rice. Toss well and serve immediately, garnished with green onion.

Notes