Directions
1. Warm the oil in a large no-stick skillet over medium heat. Add the onions, red or green peppers, celery, and garlic. Cook, stirring often, for 10 minutes, or until softened. Stir in the broth, tomato paste, herbes de provence, and bay leaf. Bring to a boil over medium-high heat.
2.Stir in the rice and hot-pepper sauce. Bring to a boil. Reduce the heat to medium, cover, and simmer for 15 minutes. Add the sausage, chicken, and 1/ 2 cup of the water. Cover and cook for 10 minutes, or until the chicken and rice are cooked through. If necessary, thin with the remaining 1/ 2 cup water. Remove and discard the bay leaf.
Recipe Tips
Herbes de provence is a blend of dried herbs that includes thyme, savory, and fennel. Sometimes it also contains sage, lavender, rosemary, or bay leaf. It can be found in the spice aisle of most supermarkets.
Serving Suggestions
Serve the jambalaya with a side dish of stewed okra and tomatoes. To make 6 servings, coat a large no-stick skillet with no-stick spray. Add 15 ounces thawed frozen chopped okra and cook for 5 minutes, or until softened. Add 20 ounces canned reduced-sodium stewed tomatoes (with juice) and cook for 10 minutes, or until heated through.