Butter Chicken Jambalaya
|Andouille sausage/Other smoked sausage||3⁄4 Pound|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1 1⁄2 Cup (24 tbs), divided|
|Minced garlic||1 Teaspoon|
|Butter||2 Tablespoon, melted|
|Dry mustard||1 Teaspoon|
|Dried whole oregano||1 Teaspoon|
|Dried whole thyme||1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Canned crushed tomato||3 Cup (48 tbs)|
|Canned ready to serve chicken broth||3 Cup (48 tbs)|
|Skinless boneless chicken breast halves||24 Ounce, cut into 1/2 inch pieces (6 Pieces, 4 Ounce Each)|
|Converted rice||2 Cup (32 tbs), uncooked|
|Sliced green onions||1⁄4 Cup (4 tbs)|
Cook sausage in a large Dutch oven until browned; remove from pan with a slotted spoon, and set aside.
Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender.
Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally.
Stir in tomato; cook over medium heat 10 minutes, stirring occasionally.
Add broth; bring to a boil.
Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.