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.


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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