Recipe: Hurry Up Jambayla


2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces Andouille sausage, diced
1 onion, diced *
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
salt and ground black pepper to taste
2 cups instant white rice
2 cups chicken stock
2 bay leaves
3 teaspoons of Popie’s Hotter’n Hell sauce


Heat oil in a large pot over medium high heat. Saute chicken and andouille until lightly browned, about 5 minutes.

Stir in onion, bell pepper, celery and garlic. Season with Popie’s Hotter’n Hell sauce, salt and pepper. Cook 5 minutes, or until onion is tender and translucent.

Add in chicken stock and bay leaves. Bring to a boil, then and add rice, Follow instant rice cooking directions.

Add More Popie’s Hotter’n Hell sauce to taste.

Other recipes with Popie’s

Simple Chicken and Sausage Gumbo

Chicken and Andouille Gumbo