Butter Chicken Jambalaya Recipe
Ingredients
| 3/4 pound andouille or other smoked sausage | ||
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Teaspoon, minced | |
| Butter | 2 Tablespoon, melted | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Crushed tomato | 3 Cup (16 tbs), canned | |
| 3 cups canned ready-to-serve chicken broth | ||
| 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces | ||
| 2 cups converted rice, uncooked | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
Directions
Cook sausage in a large Dutch oven until browned; remove from pan with a slotted spoon, and set aside.
Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender.
Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally.
Stir in tomato; cook over medium heat 10 minutes, stirring occasionally.
Add broth; bring to a boil.
Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.
Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender.
Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally.
Stir in tomato; cook over medium heat 10 minutes, stirring occasionally.
Add broth; bring to a boil.
Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.
Chef
