Jambalaya

1 onion chopped
1 green pepper chopped
3-4 celery stalks chopped
2 chicken breasts, sliced into cutlets
3-5 links andouille
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons garlic powder
1 tablespoon paprika
1/4 teaspoon white pepper
1/2 teaspoon cayenne
1 large (28oz) can diced tomatoes
olive oil and butter (you be the judge – coat the pan)

Heat olive oil and butter in a large stock pot on medium to high heat. Mix Spices together and coat chicken breasts. Essentially blacken the chicken breasts and set aside ensuring that there is a slightly scorched coating of spices on the bottom of the pan.

Add lubricant as necessary and saute the trinity (onion, pepper and celery) in lubricant and spices until soft. Add Tomatos and thyme to the pot. Add chicken and rice to the pot. Add Chicken stock to cover mixture. Bring to a boil and simmer until rice is tender and most of the liquid is absorbed.

Add Andouille in the final 15 minutes of the simmer.

Crack a cold one and enjoy.

Notes:
All spices are approximate, adjust to your taste/liking. I sometimes add hot sa
uce, sometimes I dont. Sometimes I dice a link of the Andouille and add it earl
y to impart more smokey flavor to the dish. I advise against adding all the And
ouille early as the sausage looses its flavor (but all that goodness ends up in
the rice).

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