Chicken & Andouille Sausage Jambalayla
INGREDIENTS: 1 lb Andouille sausage diced Mirepoix: 2 cups onion diced, 1 cup celery diced, 1 cup red bell pepper diced
1 cup chopped green onion
1 cooked chicken thigh meat-diced
2 Tbsp minced garlic
2 qt chicken stock
2 cups diced tomatoes (fresh)
¼ cup tomato paste
¼ cup chopped parsley
1 qt long grain rice
3 bay leaves
Creole seasoning (Zatarain’s) to taste DIRECTIONS:
Sauté andouille sausage, then add mirepoix & garlic. Sauté until translucent (approx. 10 minutes). Add chicken stock, chicken, tomatoes, & tomato paste. Bring to a boil. Add rice, green onion, parsley, bay leaves, & creole seasoning to taste. Turn down to simmer. Stir occasionally until rice is cooked thoroughly (20-25 mins). |
