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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe that a past client of mine gave me to make for a party. Woooo weeee!!!... it's spicy good! Ingredients:
2 tbsp unsalted butter |
1/2 lb. andouille sausage, medium dice |
1/2 lb. chicken thighs, cut into 1 1/2 inch peices |
1 cup celery, medium dice |
1 cup onion, medium dice |
1 cup green and red bell pepper, medium dice |
1 tbsp garlic, minced |
1 tsp. sea salt |
1 tsp. cayenne pepper |
1 tsp. white pepper |
1 tsp. black pepper |
2 turkish bay leaves |
1 tbsp fresh thyme, minced |
1 tbsp fresh sage, minced |
1 28 oz. can whole tomatoes, liquid reserved |
homemade chicken stock- combined with reserved tomato liquid to make 2 1/2 cups |
1 1/2 cup long grain rice |
Directions:
1. Pre-heat oven to 350 degrees. Combine seasonings; reserve. Heat large non-stick saute pan slowly. Add 1 tbsp butter; melt.
2. Turn heat to high; add Sausage. Stir frequently until brown. Remove to baking dish. In same pan, Add chicken; cook for 5 minutes. Stir often scraping pan bottom as needed. Remove chicken with slotted spoon to baking pan with sausage.
3. To same pan add the remaining 1 tbsp butter, celery, onion, and green peppers and saute briefly. Add garlic and spices. Stir constantly until vegetables are clear, for 6-8 minutes.
4. Add tomatoes, chicken, and sausage. Stir in tomato juice and chicken stock and rice. Bring to a simmer. Check salt level. Transfer to baking pan, cover with tightly with foil and place pan in oven.
5. Bake for 45min to 1 hour. Check to make sure rice is cooked through. Remove from oven and let stand for 15 minutes.
6. Spoon into bowls and serve with sweet crusty french bread and cold beer (or wine, if you're super fancy) ;-)
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