Jambalaya Rice

God bless Wegmans! If you are lucky enough to live close to a Wegmans, then you know what I mean. This recipe is in their Winter 2013 MENU magazine, and as every Wegmans recipe I have ever tried it is truly amazing. This came out way to spicy for the kids, and I didn't even let them try it, and to be honest I don't think it can be toned down because the heat is just part of the dish. I make this big batch at one time and then freeze for easy dinner nights. The kids usually enjoy grilled cheese and green beans on Jambalaya Rice nights!

Ingredients:
2 TBS olive oil
1 1/2 lbs of boneless skinless chicken thighs, 1" dice
2 tsp creole seasoning
1 small sweet onion, chopped
4 cloves of garlic, minced
2 large celery stalks, diced
1 TBS dried thyme
12 oz fully cooked andouille pork sausage, cut into 1" bias slices
2 bay leaves
12 oz whole grain 5 grain rice blend
1 1/2 cups kitchen cut Roma tomatoes
3 1/2 cups chicken stock
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 TBS dried basil
3 scallions, chopped

Directions:
1. Preheat oven to 400 degrees. Heat oil in a dutch oven on medium high heat. Add chicken and creole seasoning. Cook about 2 minutes, until chicken browns.

2. Add onion; cook 3 minutes until softened. Add garlic; cook 1 minute. Add celery, thyme, andouille and bay leaves (I lay these on top before I cover so they are easy to remove); cook 1 minute. Add rice, cook 1 minute. Add tomatoes, stock and peppers. Bring to a simmer on high, cover.

3. Bake 1 hour, 10 minutes. Remove from oven; let rest for 10 minutes.

4. Remove bay leaves, stir in basil and garnish with scallions. Serve.