RICHMOND, Va - Executive Chef Herman “Big Herm” Baskerville, Owner of Big Herm’s Kitchen, warmed up our morning with his zesty Jammin’ Jambalaya. This dish is a perfect winter staple, complete with chicken, kielbasa, and plenty of spices to kick it up a notch. For more information you can visit www.bighermscatering.com.

BIG Herm's Jambalaya

2 tbs oil

2 roasted (salt pepper garlic roast at 350 for 45 mins)boneless skinless chicken thighs cut into bite-size pieces 1cup chicken stock 1smoked sausage diced

1/2 onion diced

1 green bell pepper diced

1/2 cup diced celery

1/2 cup canned diced tomates

2 tablespoons minced fresh garlic

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 tsp lawrys

1 tsp ground black pepper

3 cups cooked white rice

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

Directions:

Heat oil in a large saute pan over medium high heat.

Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery, tomatoes and garlic. Season with cayenne, onion powder, lawrys, worchestershire pepper and hot sauce . Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock, reduce heat, cover, and simmer 5-7 minutes, or until rice is warmed through.