Cajun Jambalaya

Ingredients

• Thyme (1 tsp, ground)
• Basil (1 tsp, ground)
• Cayenne (0.5 tsp)
• Aidells, Chorizo Smoked Chicken Sausage (3 link)
• Shredded Chicken (500 g)
• Mirepoix (340 g)
• Fire Roasted Diced Tomatoes (14.5 oz)
• Tomato Paste (6 oz)
• Fat Free Chicken Stock (32 fl oz)
• Long-Grain White Rice (225 g)
• Worcestershire sauce (1 tbsp)
• Minced Garlic (2 tsp)

Instructions

1. Over medium heat, add frozen mirepoix mix to Dutch oven and sauté until mostly defrosted. While veggies are cooking, cut sausage links into thin slices (slice on the short side) and set aside. Once veggies are mostly defrosted and starting to cook, add garlic and continue to sauté.
2. Add chicken, sausage slices, diced tomatoes (including the juice) and tomato paste to the veggie mix, stirring to combine. Once combined, add in Worcestershire sauce and spices while continuing to stir.
3. Add in rice (uncooked) and chicken stock, stirring to combine the entire mixture. Once well combined, place the lid on the Dutch oven and simmer over low heat for at least 40 minutes, stirring occasionally. (If using a Crock Pot, set to low for 1 hour)
4. Add more liquid as needed (chicken stock or water) to achieve desired consistency and loosen anything that’s beginning to stick to the bottom of the pot.
5. Simmer for as long as you’d like or until rice is soft.