Paul Prudhomme’s Chicken and Sausage Jambalaya | Recipe


Thanks to Louisiana Cookin’ Magazine for sharing this brilliant recipe.

Chicken and Sausage Jambalaya

Courtesy of Chef Paul Prudhomme

4 servings

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

  1. 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.
  2. 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.
  3. Add the tomatoes and cook, stirring frequently, until the chicken is tender, about 5 to 8 minutes.
  4. Preheat the oven to 350ºF. Add the tomato sauce to the saucepan and continue to cook, stirring fairly often, for 7 minutes.
  5. 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.
  6. 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.

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One thought on “Paul Prudhomme’s Chicken and Sausage Jambalaya | Recipe

  1. Pingback: New Orleans Gumbo Part 4: Spanish Influence | OKRA Magazine

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