Chicken and Sausage Jambalaya

  • 1/3 cup butter
  • 1/2 cup white onions, chopped
  • 1/3 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 tablespoon garlic, minced
  • 1/2 half cup scallions (green onions), chopped
  • 1 1/2 cups uncooked chicken, diced
  • 1 1/2 Andouille (or other spicy smoked) sausage, sliced
  • 2 cups fresh or canned whole tomatoes
  • 1/2 cup tomato paste
  • 1 cup chicken stock
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup uncooked rice, rinsed

Preheat over to 350 degrees F. Melt butter in a large ovenproof saucepan or Dutch oven. Add the onion, bell pepper, celery, and garlic and cook over moderately high heat until tender. Stir in scallions (green onions), chicken, and sausage. Sauté the mixture an additional 5 minutes, and then add the remaining ingredients, except the rice. Reduce the heat to low and simmer for 10 to 15 minutes. Stir in the rice and cover the pan. Place in the preheated oven until the rice tender, about 45 minutes. Stir the mixture occasionally during cooking.


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