Jambalaya

• 4 tsp canola oil, divided
• 1 lb Non-GMO Chicken Breast Chunks
• 10 oz andouille sausage
• 1 Jambalaya Veggie Kit
• 2 tsp The Fresh Market Cajun Seasoning Bag
• 1 c Castor River Long Grain White Rice
• 2 c chicken stock
• 1 (14.5 oz) can The Fresh Market Diced Tomatoes

Jambalaya Veggie Kit

• 1 c yellow onion
• ½ c red pepper
• ½ c green pepper
• ¾ c celery
• ½ oz garlic
• ½ oz parsley

Add 2 tsp oil to a large pot or Dutch oven and heat over medium high. Once oil is shimmering, add chicken and sauté, turning occasionally to cook evenly, about 6-7 minutes. Transfer chicken to a large bowl.

Remove sausage from casing and add to pot. Use a wooden spoon to break up and brown sausage, about 4-5 minutes. Transfer sausage to bowl with chicken.

To the same pot, add remaining 2 tsp oil and the veggies from the Jambalaya Veggie Kit (reserving the garlic and parsley). Sauté vegetables for 6-7 minutes then add to bowl with chicken and sausage.

Add rice, chicken stock, tomatoes, Cajun seasoning and garlic and bring to a boil. Reduce heat, cover and simmer mixture, until rice is done, about 20 minutes. (If using brown rice, this will take close to 45 minutes.) Check the doneness of the rice. Stir in chicken, sausage and veggies. Serve jambalaya into bowls and top with the reserved parsley before serving.

Note: If you prefer shrimp, simply add them after the jambalaya has simmered for 20 minutes (once the rice is completely cooked). Cook shrimp until pink, about 2-3 minutes, then remove from heat.