Ingredients

6 lbs	Chicken breast, raw, 1/2'' dice
6 cups	Yellow onion, 1/4'' dice
6 cups	Green bell pepper, 1/4'' dice
3 cups	Celery, 1/4'' dice
1 cup	Vegetable oil
4 qts + 2 cups	Chicken broth
3 qts	San Antonio Farms® Roasted Pepper Salsa
3 lbs + 8 oz	Long grain rice
2 lbs + 7 oz	Andouille sausage, cooked, 1/2'' dice
1/4 cup	Garlic, minced
1/4 cup	Creole seasoning
1/4 cup	Worcestershire sauce
1-1/2 tsp	Cayenne Pepper

Procedure

1. In a skillet, sauté the chicken, onion, green pepper and celery in oil for 8-10 minutes or until chicken is lightly browned on all sides.
2. Add the broth, San Antonio Farms® Roasted Pepper Salsa, rice, Andouille sausage, garlic, Creole seasoning, Worcestershire sauce and cayenne pepper.
3. Bring to a simmer. Reduce heat to low; cover and cook for 25-30 minutes or until rice is tender.

Yield: 24 Servings

Nutrition

No nutrition information available.

Chef's Tip:

For a smoky jambalaya, use San Antonio Farms® Roasted Chipotle Salsa.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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A TreeHouse Foods Company (NYSE: THS)