Saturday, October 29, 2011 a Chicken and Andouille Sausage Jambalaya Date

2 Tbsp Tony Chachere’s Creole Cuisine
2 Bay Leaves
2 Tbsp Butter
1/2 Lb Chopped Andouille or Spicy Sausage, about 2 Cups
3/4 Lb Rotisserie Chicken, Cut Into Bite-Sized Pieces, about 2 Cups
1 Cup Chopped Onions, Divided
1 Cup Chopped Celery, Divided
1 Cup Chopped Green Bell Peppers, Divided
1 Tbsp Garlic, Minced
1/2 Cup Tomato Sauce
1 Can Dan Tomatoes
2 tsp Kitchen Bouquet
2 1/2 Cups Chicken Stock
1 1/2 Cups Uncooked Rice (Preferably Converted)

How to Prepare
Melt the butter in a 2-quart saucepan over high heat.  Add the Sausage and sauté, stirring frequently until slightly browned, about 3 minutes. 

Add the Chicken stirring frequently and scraping the pan bottom well, about 3 to 5 minutes.  Stir in the Seasoning mix, ½ cup each of the Onions, Celery, and Bell Peppers, and the Garlic.

Continue to cook the mixture, stirring almost constantly and scraping the pan bottom as needed, until the vegetables start to get tender, about 5 to 8 minutes.  Stir in the Tomato Sauce and cook, stirring often, for 1 minute.  Stir in the remaining Onions, Celery, and Bell Peppers and the Tomatoes.

Add the Stock, Kitchen Bouquet and Rice.  Bring to a boil then reduce heat to low.  Cover and simmer until the Stock is absorbed and the Rice is cooked, about 20 minutes.

Let it sit for 5 minutes before serving.

Time to eat!


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