Jambalaya with Grillwurst

Recipe created by Chef D

Serves 6

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Ingredients
4 Piller’s Grillwurst, sliced into rounds
30 ml (2 Tbs.) canola oil, divided
15 ml (1 Tbs.) Cajun seasoning
450 g (16 oz.) boneless chicken breasts, cut into 2.5 cm (1 inch) pieces
1 onion, diced
1 small green bell pepper, diced
250 ml (1 cup) frozen whole kernel corn, thawed
2 celery stalks, diced
3 garlic cloves, minced
500 ml (2 cups) canned, diced Italian tomatoes
2 ml (½ tsp.) ground black pepper
5 ml (1 tsp.) salt
2 ml (½ tsp.) dried oregano leaves
10 ml (2 tsp.) Worcestershire sauce
5 ml (1 tsp.) crushed chili flakes (optional)
310 ml (1¼ cups) uncooked white rice
675 ml (2½ cups) chicken broth
Method

Season sausage and chicken pieces with Cajun seasoning. Heat 15 ml (1 Tbs.) canola oil in a large heavy Dutch oven over medium heat. Sauté sausage until browned. Remove with slotted spoon and set aside. Add remaining oil and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon and set aside. In the same pot, sauté onion, bell pepper, celery, corn and garlic until tender. Stir in tomatoes; season with black pepper, salt, dried oregano leaves, Worcestershire sauce and chili flakes, if desired. Stir in chicken and sausage; cook for 10 minutes, stirring occasionally. Stir in rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes or until liquid is absorbed.