Jambalaya

1 Tbsp Unsalted Butter

1 Cup Andouille Sausage, Diced

1/2 Cup Onion, Diced

1/2 Cup Bell Pepper, Diced

1/2 Cup Celery, Diced

2 Tbsp. Garlic, Minced

1/2 Cup Tomatoes, Diced

1/4 Cup Tomato Sauce

3/4 Cup Enriched Long grain Rice

1 3/4 Cup Chicken Stock

1 Tbsp Worcestershire Sauce

1 Tbsp Hot Sauce

1 Cup Boneless Chicken Thigh, Diced


(Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/2 tsp Dried Thyme, 1/2 tsp Rubbed Sage, 3 Bay Leaves)


Preheat oven to 350 degrees.


Melt the butter, saute the Andouille until slightly browned. Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender. Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more. Add the Rice, cook 1 minute. Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Top with chopped Parsley, and sliced Green Onions. Put on some Zydeco and enjoy!

Yield: 2-3 servings

**NOTE** You could substitute shrimp or other seafood for the chicken, and seafood stock for the chicken stock. You could also substitute ham, tasso, kielbasa, chorizo, etc, etc… for the Andouille. This dish is great for using up leftovers, its origins are all about stretching ingredients. As long as you keep the liquid/rice ratio you can use whatever you choose.