Normans Jambalaya

Ingredients:

 1/2 lb. of dried Red Beans

5 ounce pack of Mahatma Saffron Yellow rice

 1.5 lbs. of Boneless Chicken

 1,16 ounce Hillshire Farms  Polish Kielbasa or Smoked Sausage or Hot Links if you prefer

1 large Onion

1 large Bell Pepper

2, 14oz cans of Hunts Tomatoes with Balsamic Vinegar, Basil and Olive oil or favorite diced tomatoes

1, 10oz can of original Rotel

Start by cooking Red Beans in a pot until most are soft, about an hour

At the same time boil the boneless chicken separately for 20 to 30 minutes

Cook rice in a casserole dish in microwave as instructed on package

In a Dutch oven empty the Hunts cans and Rotel and simmer on low

Dice the onion and chop the pepper and add to the pot

Slice the Kielbasa or Sausage into thin slices and brown in a non-stick skillet turning all pieces, drain grease and add to pot

 When chicken is done rinse with cold water until you can handle it and pull chicken apart into small pieces and add to pot

When the Red Beans are done add to the pot

Add water as needed because you need to bring to a boil

Add 1 or 2 Bay Leafs

Add 1 tbsp of Lea and Perrins

Add a few shakes of Crystal Hot Sauce

Add 1 tbsp of butter

Add coarse ground pepper

Bring to boil, then let simmer

Stir to avoid sticking

Before serving add yellow rice and stir and simmer for 10 minutes 

Good cornbread makes the perfect companion.

ENJOY!