Ingredients:
1 polish kielbasa or andouille sausage (13.5 oz)
8 boneless, skinless chicken thighs
2 teaspoons of Creole seasoning (or to taste)
2 teaspoons of Worcestershire sauce
1 box of Jambalaya rice mix (family size)
1 can of red beans or kidney beans
Methods:
Marinate chicken thighs in Creole seasoning and Worcestershire sauce for 30 mins to 1 hour.
Prepare rice according to box instructions.
Grill sausage and chicken thighs for added flavor then cut in to bite-sized pieces; or cut into pieces and saute in a skillet.
Heat beans in a small sauce pan.
When rice is tender, mix with sausage, chicken, and beans, then place in a large serving bowl or platter.
Serve hot.
