Houlihan's Jambalaya Rice
Ingredients:
- 1 1/2 Tbsp vegetable oil
- 1 cup andouille sausage, diced large
- 1 cup yellow onion, diced
- 1/2 cup green pepper, diced
- 1/2 cup celery
- 1 cup chicken diced
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp white pepper
- 1 tsp black pepper
- 1/4 tsp thyme
- 1/4 Tbsp Tabasco
- 1/4 cup garlic, pureed
- 2 Tbsp chicken base
- 1/2 cup canned diced tomatoes, drained well
- 2 cups white rice
- 1 1/2 Tbsp vegetable oil
- 1 cup andouille sausage, diced large
- 1 cup yellow onion, diced
- 1/2 cup green pepper, diced
- 1/2 cup celery
- 1 cup chicken diced
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp white pepper
- 1 tsp black pepper
- 1/4 tsp thyme
- 1/4 Tbsp Tabasco
- 1/4 cup garlic, pureed
- 2 Tbsp chicken base
- 1/2 cup canned diced tomatoes, drained well
- 2 cups white rice
Preparation:
Heat kettle; add oil. When hot, add sausage. Sauté until crisp.
Add vegetables and sauté until tender. Stir well.
Add chicken and sauté about 2 minutes.
Add seasonings, garlic Purée and chicken base. Cook approximately 3 to 5 minutes.
Add and stir the diced tomatoes well. Cook for 4 minutes.
Add and stir in the white rice well. Cook for 2 minutes. Place in large cooking dish or rectangular baking pan (9 x 13-inch). Cover pan with foil. Place in oven at 350° F for 20 to 30 minutes or until rice is tender.
Serve hot. To re-heat, place in microwave or sauté pan.
Makes: 4Source:
Submitted by: Recipe Group Member
Date:
