Chicken & Pork Sausage Jambalaya

Ingredient ULF # Portion
Jones Dairy Farm Fully Cooked Extra Thick Cherrywood Bacon 562103 12 slices, chopped
Jones Dairy Farm All Natural Ground Pork Sausage 581434 1 pound
Capital City Fruit Jumbo Yellow Onions 138750 2 cups, chopped
ProAct Celery 127621 2 cups, sliced
ProAct Green Bell Pepper 129720 2 each, diced
ProAct Red Bell Peppers 129809 2 each, diced
J & B Boneless, Skinless Chicken Thighs 673243 1 1/2 pounds, cut into 1-inch pieces
Baron Spices Cajun Seasoning 290810 2 Tbsp.
Baron Spices Cayenne Pepper 280918 1 tsp.
Baron Spices Ground Thyme Herb 280952 1 Tbsp.
Dei Fratelli Diced Petite Tomatoes 230110 28 oz., with juices
Chef's Elite Low Sodium NAMSG Chicken Base (GF) 294310 4 cups, prepared to broth
Producers Rice Parboiled Brown Rice 381545 2 cups, cooked
ProAct Fresh Parsley 129388 Garnish
Roland Sriracha Chili Sauce 367850 Garnish

Cook bacon in large saucepan or stockpot over medium heat until bacon is crisp. Use a slotted spoon to transfer bacon to bowl and set aside. Pour off drippings from pan.

Crumble sausage into pan, and season with 1/2 of Cajun seasoning, cayenne pepper and thyme. Cook until lightly browned, stirring occasionally. Add onion, celery and bell peppers and cook and stir for 5 minutes. Add chicken to pan and sprinkle remainder of seasonings over chicken. Cook until browned, 5 minutes, stirring occasionally.

Add tomatoes and broth and bring to boil over high heat. Reduce heat and simmer uncovered until chicken is cooked through, about 10 minutes. Stir in rice and simmer 5 minutes. Stir in reserved cooked bacon and ladle into shallow bowls. Garnish with parsley and serve with hot pepper sauce.