Harry Connick Jr.'s Jambalaya |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe in Good Housekeeping. I have not tried this recipe, so I'm posting this for safe keeping. Ingredients:
4 tablespoons butter |
1 1/2 cups chopped onions |
1 cup chopped celery |
1 large green pepper, chopped |
1 lb boneless skinless chicken thighs, cut into 1/2-inch chunks |
3 tablespoons minced garlic |
2 bay leaves |
1 teaspoon dried thyme |
1 teaspoon creole seasoning |
1/2 teaspoon ground red pepper (cayenne) |
1/4 cup tomato paste |
1 lb andouille sausage, cut into chunks |
30 ounces diced tomatoes (2-14oz cans) |
30 ounces chicken broth (2-14oz cans) |
2 1/2 cups regular long grain white rice |
1 cup diced cooked ham (5oz) |
sliced green onion (optional) |
Directions:
1. In 6-quart dutch oven, melt butter on medium-high. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings; cook 2 minutes. Stir in tomato paste, then sausage; cook 2 minutes longer.
2. Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed.
3. Discard bay leaves; garnish with green onions if you like.
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