Chicken Andouille Smoked Sausage And Tasso Jambalaya
|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|
|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.