Newks Hot Baked Jambalaya
Recipe submitted by Amanda Rasbury
3-4 chicken breasts or 1 whole rotisserie chicken
2 tablespoons of Newks Hot Sauce (add more for a spicier Jambalaya)
1 package link sausage cut into slices
14 oz can of beef broth
14 oz can of chicken broth
1-2 cans of Rotel
1 1/2 cups of Uncle Ben’s rice
1 stick of unsalted butter
1 bag of PictSweet Farms frozen seasoning blend
4 tablespoons for Tony Chachere creole seasoning
Boil chicken (or rotisserie chicken) with the creole seasoning until tender and can be shredded. Meanwhile, melt butter in a large frying pan and sauté the frozen seasoning blend and sausage until the vegetables are tender. Add all remaining ingredients into a large bowl, then add sausage mixture and shredded chicken. Cook covered in a greased casserole dish at 350 degrees for two hours.
You can also freeze this recipe.