2boneless skinless chicken breasts cut into 1” pieces
12ouncesof sliced andouille sausage
1seeded and small diced green bell pepper
1seeded and small diced red bell pepper
1small diced yellow onion
3small diced stalks of celery
28ouncecan of Hunt’s® Diced Tomatoesundrained
2cupsof long grain white rice
1tablespoonof Creole seasoning
Kosher salt to taste
For the Eggs:
12eggs whisked with 1/3 cup of whole milk
12 12-inchflour tortillas
PAM® Original No-Stick Cooking Spray
2cupsof shredded smoked Cheddar cheese
Kosher salt and fresh cracked pepper to taste
For the Jamabalaya: In a large pot on high heat with olive oil, add in the chicken and cook until they are golden brown and cooked through out. Next, add in the sausage, peppers, onion and celery and sauté for 5 to 7 minutes.
Pour in the Hunt’s® Tomatoes and juice and refill it with water and pour it in the pot as well.
Stir in the rice, seasonings, and salt, and place a lid on the pot and cook on low heat for 15 minutes or until the rice is done. Keep warm.
For the Eggs: Spray a large cast iron skillet with PAM® Cooking Spray and cook the eggs until they are scrambled by using a rubber spatula and moving the eggs back and forth. Season with salt and pepper.
To Make: Place 1 cup of cooked jambalaya into the center of a tortilla along with some scrambled eggs and smoked Cheddar cheese and roll it up.