Chicken and Sausage Jambalaya

Highly Recommended

My god it's good guys it is very good it is very very good call them different flavors the flavor of the beef the beef sausage and the flavor of the chicken in the rice so cooked in the chicken broth oh my goodness it is delicious da lish

Ingredients

☐ chicken, chopped
☐ Worcestershire sauce
☐ chives
☐ onions
☐ parsley
☐ black pepper
☐ chicken broth
☐ garlic, minced
☐ paprika
☐ cumin
☐ Tabasco sauce
☐ beef spring sausage, sliced
☐ 1/2 cup rice
☐ butter
☐ olive oil
☐ ranch packet
☐ dill weed
☐ basil
☐ more onion

Instructions

Marinate the chopped chicken in Worcestershire sauce, chives, onions, parsley, and pepper for about 30 minutes in the refrigerator.

Bring chicken broth to a boil in a pot over medium-high heat (setting 6).

Add minced garlic, chives, paprika, cumin, black pepper, Worcestershire sauce, and several splashes of Tabasco to the boiling broth.

Slice the beef spring sausage into rounds.

Add the rice to the boiling seasoned broth, stir well, cover with a lid, and simmer on low heat.

In a skillet over medium-high heat (setting 7), melt butter and add olive oil to brown the sliced sausages.

Add the marinated chicken to the skillet with the sausages and cook together.

Add more olive oil and a splash of chicken broth to the skillet to prevent sticking.

Drain the rice from the pot using a strainer, set aside.

Return the rice to the pot on low heat and add paprika, black pepper, more garlic, onion, and another splash of chicken broth.

Add Worcestershire sauce, dill weed, basil (a large amount), basil, paprika, chives, and Tabasco to the meat mixture in the skillet.

Stir in a ranch packet and a knob of butter to the meat mixture.

Combine the drained rice with the meat and sauce mixture in the skillet.

Add final touches of black pepper, Worcestershire sauce, and paprika before simmering on low (setting 3) for a while.

Drain any excess liquid from the finished dish using a strainer before serving.