Quick Chicken Jambalaya

Name: Quick Chicken Jambalaya
Cuisine: US & Canada, Creole & Cajun
Ingredients: 2 tablespoons, Worcestershire sauce; 1 tablespoon, tomato paste; 1 tablespoon, ketchup; 2 teaspoons, Louisiana seasoning, divided; 1 1/2 cups, long-grain white rice; 2 tablespoons, extra-virgin olive oil; 1 pound, boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 8 ounces chicken, andouille sausage, sliced ¼ inch thick; 1 , green bell pepper, stemmed, seeded, and chopped; 4 , scallions, white and green parts separated and sliced thin

Main Courses
US & Canada
Creole & Cajun
Poultry
Chicken
Weeknight

By Matthew Fairman ･ Appears in Cook's Country June/July 2019

Start your timers: A few clever tricks help us get this bold jambalaya on the table in about half an hour.

SERVES 4

TIME 30 minutes

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