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Chicken Andouille Smoked Sausage And Tasso Jambalaya

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  Unsalted butter 3 Tablespoon
  Andouille smoked sausage/Any other good smoked pure pork sausage such as polish sausage, kielbasa 1⁄2 Pound, cut into 1/4 inch slices (Preferred)
  Tasso/Other lean smoked ham 1⁄2 Pound, diced (Preferred)
  Boneless skinless chicken breasts 3⁄4 Pound, cut into bite size pieces
  Bay leaves 2
  Chopped onion 18 Tablespoon (2 Tablespoons Plus 1 Cup)
  Chopped celery 1 Cup (16 tbs)
  Chopped green bell peppers 1 Cup (16 tbs)
  Minced garlic 1 Tablespoon
  Tomato sauce 1⁄2 Cup (8 tbs)
  Peeled chopped tomatoes 1 Cup (16 tbs)
  Chicken stock/Water 2 1⁄2 Cup (40 tbs) (Basic)
  Uncooked rice 1 1⁄2 Cup (24 tbs) (Preferably Converted)

Melt butter in 4-quart saucepan over high heat.
Add andouille and tasso; cook until meat starts to brown, 4 to 5 minutes, stirring frequently and scraping pan bottom well.
Add chicken and continue cooking until chicken is brown, 4 to 5 minutes, stirring frequently and scraping pan bottom as needed.
Stir in bay leaves, Poultry Magic, and 1/2 cup each of onion, celery and bell peppers and the garlic.
Cook until vegetables start to soften, 6 to 8 minutes, stirring and scraping pan bottom frequently.
Stir in tomato sauce and cook about 1 minute, stirring often.
Stir in remaining onion, celery and bell peppers and the tomatoes.
Stir in stock and rice, mixing well.
Bring mixture to a boil, stirring occasionally.
Reduce heat and simmer, covered, over very low heat until rice is tender but still chewy, about 30 minutes.
Stir well and remove bay leaves.

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