Thanks to Louisiana Cookin’ Magazine for sharing this brilliant recipe.
Chicken and Sausage Jambalaya
Courtesy of Chef Paul Prudhomme
1 1/2 tablespoons chicken or beef fat, pork lard, butter, or oil
2/3 cup (about 3 ounces) Chef Paul Prudhomme’s Tasso
1 cup (about 6 ounces) Chef Paul Prudhomme’s Andouille Smoked Sausage, chopped
1 1/2 cups chopped onions
1 cup chopped celery
3/4 cup chopped green bell peppers
1 1/2 cups bite-size pieces chicken
2 tablespoons Chef Paul Prudhomme’s Seafood Magic, Poultry Magic, or Meat Magic
2 bay leaves
1 1/2 teaspoons minced fresh garlic
4 medium-size fresh tomatoes, peeled and chopped
3/4 cup tomato sauce
2 cups chicken stock
1/2 cup chopped green onions
2 cups uncooked rice, preferably converted
- Melt the fat in a 4-quart saucepan over medium heat. Add the tasso and andouille and cook, stirring frequently, until crisp, about 5 to 8 minutes. Add the onions, celery, and bell peppers and cook, stirring occasionally and scraping the bottom of the pan well, until tender but still firm, about 5 minutes.
- Add the chicken, raise the heat to high and cook, stirring constantly, for 1 minute. Reduce the heat to medium, add the Magic Seasoning Blend, bay leaves, and garlic. Cook, stirring constantly and scraping the pan bottom as needed, for 3 minutes.
- Add the tomatoes and cook, stirring frequently, until the chicken is tender, about 5 to 8 minutes.
- Preheat the oven to 350ºF. Add the tomato sauce to the saucepan and continue to cook, stirring fairly often, for 7 minutes.
- Stir in the stock, bring to a boil, then stir in the green onions. Cook, stirring once or twice, for 2 minutes. Add the rice. Stir well and remove from the heat.
- Transfer to an un-greased 8×8-inch baking pan, cover snugly with aluminum foil, and bake until the rice is tender, but still a bit crunchy, about 20 minutes.Remove from the oven and let stand, covered, for 10 minutes. Discard the bay leaves and serve immediately.