It'S So Easy It'S Cheating Jambalaya - cooking recipe

Ingredients

8 ounces jambalaya creole mix, OAK GROVE SMOKEHOUSE
1 rotisserie-cooked chicken
1/2 lb andouille sausages or 1/2 lb smoked sausage
20 ounces unsalted chicken stock
salt
pepper
hot sauce

Preparation

Debone the chicken into bite size pieces.
Slice the sausage into bite size pieces.
I usually use 2/3 the chicken pieces and 1/2 lb. sausage depending on how much meat you like in your jambalaya.
Brown the sausage.
Combine the sausage, chicken pieces, Jambalaya Mix and stock in a 2 quart saucepan.
Cover and bring to a boil.
Stir, reduce heat and simmer, without stirring, 30 minutes.
When water is absorbed and rice is tender, turn jambalaya lightly with spoon.
Add salt, pepper, and hot sauce to taste.
TIP: For those lucky enough to live in the south to purchase this mix from Walmart or other Grocers.