RECIPE: West Coast Jambalaya

Made this for New Year’s Eve

2 lb chicken breast, cut in 1 inch pieces
12 oz Andouille sausage (4 links), cut in rounds
1 yellow onion, diced
1/2 cup vegetable oil
1 tsp creole seasoning
1/2 tsp cayenne pepper
1 tsp Louisiana hot sauce
2 tsp Worcestershire
12 oz IPA (I used Seabright Brewing‘s The Blur)
1 cup water
1-1/2 cups long grain rice

Heat oil at medium-high in a big pot.
Brown chicken and sausage.
Add onion. Stir frequently.
Stir in creole seasoning, cayenne pepper, hot sauce, Worcestershire, IPA, water and rice. Bring to a boil.
Cover and reduce heat to simmer for 30 minutes.
Stir.
Let stand for 5 minutes.

Note: Adjust spices to your taste.

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