Ingredients:

1 lb chicken breast, diced

1 lb andouille sausage, sliced

1 onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves garlic, minced

1 cup long grain white rice

1 can diced tomatoes

2 cups chicken broth

1 tsp dried thyme

1 tsp dried oregano

1 tsp paprika

1 tsp cayenne pepper

1 tsp salt

1 tsp black pepper

2 tbsp olive oil

Direction:

1. In a large pot or dutch oven, heat 2 tbsp of olive oil over medium-high heat.

2. Add in the diced chicken breast and sliced andouille sausage. Cook until browned, about 5 minutes.

3. Add in the diced onion, green and red bell peppers, and minced garlic. Cook until the vegetables are softened, about 3-4 minutes.

4. Stir in 1 tsp each of dried thyme, oregano, paprika, cayenne pepper, salt, and black pepper.

5. Pour in 1 cup of long grain white rice and mix well with the meat and vegetables.

6. Add in 1 can of diced tomatoes (undrained) and 2 cups of chicken broth. Stir to combine all ingredients.

7. Bring the mixture to a boil, then reduce heat to low and cover the pot.

8. Let the jambalaya simmer for 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed.

9. Once done, fluff the jambalaya with a fork and let it sit for 5 minutes before serving.

10. Serve hot and enjoy your delicious Jambalaya de Covington!