Chicken & Andouille Jambalaya

Seasoning Mix

·         2 whole bay leaves

·         ¼ tsp. cayenne

·         1 ½ tsp. salt

·         1 ½ tsp. pepper

·         1 tsp. thyme, dry

·         ¼ tsp. sage, dry

·         2 Tbsp. butter

·         ½ lb. andouille, sliced

·         ¾ lb. chicken, boneless cut into bite-size pieces

·         1 C. onions, diced

·         1 C. celery, diced

·         1 C. green bell pepper, diced

·         1 Tbsp. garlic, minced

·         ½ C. tomato sauce

·         1 C. crushed tomatoes

·         2 ½ C. chicken stock

·         1 ½ C. uncooked rice (preferably converted)

Combine the seasoning mix in a small bowl and set aside.

Saute the andouille in the butter in a saute pan over medium-high heat until the tasso begins to brown. Add the chicken and continue cooking until the chicken is brown.

Stir in the seasoning mix and half of each of the onions, celery, and bell peppers. Cook until the vegetables begin to get tender. Add in the garlic. Cook 30 seconds.

Pour in the tomato sauce and cook 1 minute.

Stir in the remaining half of the onions, celery and bell peppers along with the crushed tomatoes.

Remove from heat and stir in the chicken stock and rice, mixing well. Place entire pan (or transfer to a casserole dish) in a 350 degree oven, uncovered, for 1 hour or until the rice is tender but still a bit crunchy. Stir well. Remove bay leaf and serve.

Serves 6