Mardi Gras Tambalaya
|Olive oil||1 Teaspoon|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Sweet pepper||1 Large, chopped (Red / Green)|
|Stalk celery||1 Large, sliced|
|Garlic||1 Clove (5 gm), minced|
|Defatted reduced sodium chicken broth||4 Cup (64 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Herbes de provence||1 Teaspoon|
|Long grain white rice||3⁄4 Cup (12 tbs)|
|Hot pepper sauce||1 Teaspoon|
|Smoked turkey sausage||8 Ounce, thinly sliced|
|Boneless skinless chicken breast||8 Ounce, cut into 1/4" strips|
|Water||1 Cup (16 tbs)|
Warm the oil in a large no-stick skillet over medium heat.
Add the onions, red or green peppers, celery, and garlic.
Cook, stirring often, for 10 minutes, or until softened.
Stir in the broth, tomato paste, herbes de provence, and bay leaf.
Bring to a boil over medium-high heat.
Stir in the rice and hot-pepper sauce.
Bring to a boil.
Reduce the heat to medium, cover, and simmer for 15 minutes.
Add the sausage, chicken, and 1/2 cup of the water.
Cover and cook for 10 minutes, or until the chicken and rice are cooked through.
If necessary, thin with the remaining 1/2 cup water.
Remove and discard the bay leaf.