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When you hear New Orleans Cuisine there are a couple of dishes that
jump to the front of the line. Jambalaya and Gumbo! When you think of
Cajun or Creole chiefs then you think of Paul Prudhomme. Here is one
of Paul's recipes that I modified to fit my tastes, not that
there was anything wrong with Paul's I just have a different
taste.
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Chicken & Andouille Sausage Jambalaya
Ingredients
1 Tbsp Unsalted Butter
1 Cup Andouille Sausage, Diced
1/2 Cup Onion, Diced
1/2 Cup Bell Pepper, Diced
1/2 Cup Celery, Diced
2 Tbsp. Garlic, Minced
1/2 Cup Tomatoes, Diced
1/4 Cup Tomato Sauce
1 1/4 Cup Chicken Stock
3/4 Cup Enriched Long grain Rice
1 Cup Boneless Chicken breast, Diced
Basic Jambalaya Spice
Preheat oven to 350 degrees.
Melt the butter, sauté the Andouille until slightly browned. Add 1/2 of the trinity (onion, bell pepper, celery) sauté until tender. Add tomato cook about a minute, then add the tomato sauce, cook 1 minute more. Add the garlic and rice, cook 1 minute. Add the stock, basic jambalaya spice, other half of the trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Top with chopped parsley, and sliced green onions.
This will feed about 2 to 3 people |
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