Chicken and Sausage Jambalaya
| 1/3 cup | unsalted butter | 75 mL |
| 1/2 cup | chopped white onions | 125 mL |
| 1/3 cup | chopped green bell pepper | 75 mL |
| 1/2 cup | chopped celery | 125 mL |
| 1 tbsp | minced garlic | 15 mL |
| 1/2 cup | chopped green onion | 125 mL |
| 1-1/2 cups | diced uncooked chicken | 375 mL |
| 1-1/2 cups | sliced Andouille sausage (or other spicy smoked sausage like Chorizo) | 375 mL |
| 2 cups | fresh or canned whole tomatoes | 500 mL |
| 1/2 cup | tomato paste | 125 mL |
| 1 cup | chicken stock | 250 mL |
| 1 | bay leaf | 1 |
| 1/2 tsp | salt | 2 mL |
| 1/4 tsp | cayenne pepper | 1 mL |
| 1 cup | uncooked rice, rinsed | 250 mL |
Preheat oven to 350°F (180°C).
In a large ovenproof saucepan or Dutch oven, over medium-high heat, melt butter. Add onion, bell pepper, celery, and garlic and cook until tender. Stir in green onions, chicken and sausage; sauté for 5 minutes, then add the remaining ingredients, except the rice.
Reduce heat to low and simmer for 10 to 15 minutes. Stir in rice and cover pan. Transfer to preheated oven and cook for 45 minutes, stirring occasionally, until rice is tender.
Makes 6 servings.
Source: www.riceinfo.com c/o Brennan’s Restaurant, New Orleans, LA
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