Chicken and Andouille Jambalaya
1 3/4 tablespoons Chef Paul Prudhommes Poultry Magic
1 1/2 tablespoons unsalted butter
1/4 pound Andouille sausage (can be bought a gourmet shops) or substitute
smoked turkey sausage, though not the same
1/2 pound boneless chicken, cut into small pieces
2 bay leaves
1/3 cup onions, chopped
1/4 cup celery, chopped
1/4 cup green bell peppers, diced
1 tablespoon garlic, minced
1/4 cup tomato sauce
1/2 cup tomatoes, diced
2 cups chicken stock
1 cup converted rice, uncooked
Melt the butter in a large saucepan over high heat.
Add the andouille and cook until it starts to brown. Add the chicken and
continue to cook until chicken starts to brown.
Stir in bay leaves, Poultry Magic, and 1/2 cup of the onions, celery, and
peppers. Add the garlic and cook until vegetables start to get tender,
stirring and scraping bottom of the pan. Stir in tomato sauce and cook for 2
minutes. Stir in remaining vegetables. Stir in stock and rice, mixing well.
Bring mixture to a boil, stirring occasionally. Reduce heat and simmer
(covered) over very low heat until rice is tender.