Phil's Jambalaya

From Miss Kay's Duck Commander Kitchen Cookbook

¼ cup vegetable oil

1 ½ lbs chicken cut up into small pieces

⅓ lb andouille sausage sliced ¼ inch thick

3.5 ounces tasso, cut into ¼ inch slices

1 bell pepper- diced

1 large white onion, diced

3 garlic cloves

14 oz stewed tomatoes

3 ounces tomato paste

½ T chopped parsley

1.5 cups uncooked rice

4 cups chicken broth

duck commander cajun seasoning, mild or zesty

salt and black pepper

1. Heat oil, add chicken, sausage and tasso and cook until chicken has browned, about 5 minutes per side

2. Add rest of ingredients up to rice, cook for 45 minutes at a simmer

3. Add rice, chicken broth and seasonings

4. Cover and cook medium low. Stir to keep rice from sticking. After 30 minutes, remove from heat. Let stand 20 minutes before serving.

I added 1 tablespoon cajun seasoning

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