Chicken and Andouille Jambalaya
Total Time: 2 hoursYield: 6 Servings
Source: Cooking Light, March 2006
Category: Poultry
Ingredients
2 tablespoons Vegetable Oil1 1⁄2 cup Andouille Sausage (cut into slices)
3 cups Red Bell Pepper (finely chopped)
3 cups Yellow Onion (finely chopped)
2 cups Celery (finely chopped)
2 whole Bay Leaves
2 1⁄2 cups Chicken Breast (boneless, skinless - chopped)
1 teaspoon Salt
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1⁄2 teaspoon Dried Thyme
1 1⁄2 teaspoon Jalapeno (finely chopped)
1⁄4 teaspoon Black Pepper
1⁄8 teaspoon Red Pepper Powder
3 cloves Garlic (minced)
1⁄2 cup Tomato Puree
2 3⁄4 cups Chicken Broth
1 1⁄2 cup Basmati Rice
1 cup Green Onion (thinly sliced)
Directions
- Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.
- Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
- Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.