Green Mountain Gringo® Jambalaya

Ingredients

3/4 cup GMG Salsa, preferred flavor
1 tsp Unsalted butter
1 tsp Olive oil
1/4 cup Celery, small, diced
1/4 cup Onion, small, diced
1/4 cup Green bell pepper, small, diced
1 1/2 tsp Garlic, minced
1 tbsp Scallion, white part only, thinly sliced
1 1/2 tsp Cajun or creole seasoning blend
3/4 cup GMG Salsa, preferred flavor
1 tsp Texas Pete® Hot Sauce
1 1/2 cups Low sodium chicken stock
3/4 cup Uncooked white rice
2 oz. Chicken thighs, grilled, cut into 1 inch pieces
2 oz. Andouille sausage, grilled, cut into 1 inch pieces
2 oz. Crawfish tail meat, cooked
To taste Kosher Salt
To taste Black Pepper

Directions

• In a large, heavy stockpot or Dutch oven, melt butter and olive oil over medium heat. Add celery, onion, bell pepper, garlic and scallion; sauté until onions are translucent and vegetables begin to soften, about 10 minutes.
• Add Cajun or Creole seasoning, Green Mountain Gringo Salsa and Texas Pete Hot Sauce. Bring to a boil and cook for 3 minutes.
• Add chicken stock and rice. Bring to a boil, then reduce heat to a simmer and cover. Stir occasionally to keep rice from scorching. Cook for the amount of time specified on rice package or until rice is done.
• Stir in chicken, Andouille sausage and crawfish. Add salt and pepper to taste.