Spicy Jambalaya

If you need an easy weeknight meal, I got chuuuu. This was very flavorful and you can definitely make this in a slow cooker or InstantPot to make your life easier. I also had to add in some extra water to this for the leftovers, just an FYI. The rice soaks up a lot of the sauce.

serving size: a lot. I filled almost 2 quart sized Tupperware's with leftovers!

What you need:

• 3 tablespoons olive oil
• 3 pieces of chicken sausage, diced
• 1 onion, diced
• 2 teaspoons minced garlic
• 3 celery stalks, diced
• 1 jalapemo, diced (can use less if you don't like it really spicy)
• 1 can diced tomatoes
• 1/2 cup sun dried tomatoes in oil
• 2 teaspoons worcestershire sauce
• 2 cups rice (I used Jasmine)
• 4 cups unsalted chicken stock
• 1/2 cup tomatoe and pepper stock (Pacific Foods makes a great one)
• 3 bay leaves
• 1 teaspoon smoked paprika
• 2 teaspoons hot sauce
• salt and pepper
• chopped cilantro

What you need to do:

1. Heat olive oil in a large pot or pan over medium high heat.
2. Add in chicken sausage and onions and cook for 5 ish minutes.
3. Add in garlic, celery and diced jalapeno and cook for 5 more minutes.
4. Add in your can of tomatoes and sun dried tomatoes and cook 2 minutes
5. Throw the stocks in and along with the rice and then add in all the rest of the ingedients minus the cilantro.
6. Bring to a boil then reduce heat, cover and simmer for around 20 minutes or until your rice is cooked.
7. Once done, add in your chopped cilantro and stir.
8. All done! Let's eat