CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA

CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA image

Yield 8 Main Dish Servings

Number Of Ingredients 19

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Seasoning Mix
1 T. finely minced garlic
1 T. paprika (sweet)
2 t. salt
1 t. white pepper
1 t. black pepper
1 t. dry mustard
1 t. dried thyme leaves
½ t. ground cumin
½ t. (or more) cayenne pepper
3 onions, chopped (3 Cups)
1 C. chopped celery
3 C. chopped green bell peppers
2 andouille sausages (chicken or pork), sliced ¼ inch thick.
2 bay leaves
2 C. peeled, chopped fresh tomatoes
2 lbs. boneless, skinless chicken (thigh meat or breast, as desired), cut into large bite-size pieces (thigh meat works best)
3 C. long-grain white rice (Uncle Ben's Converted Rice holds up the best to cooking, repeated stirring, and reheating)
6 C. chicken stock or canned low-salt chicken broth

Steps:

Combine seasoning mix ingredients and set aside. Prepare all the ingredients: Peel and chop onions, trim and chop celery and core, seed and chop peppers. Slice andouille and cut chicken. Peel tomatoes by removing stem, cutting an "x" in the base, and immersing in boiling water for 15 seconds. Remove, let cool, and peel then chop. If using an Asian rice, rinse until water runs clear and drain well. Heat a large, heavy, non-aluminum pot (at least 6 quart size) over medium-high heat until quite hot. Add the onion, celery, bell peppers and half the andouille sausage, plus about ¾ of the seasoning mixture. Cook over medium heat, stirring constantly, scraping up any bits that stick to the pot, for about 10 minutes. Be careful not to burn the spices. Add 1 cup of chicken stock and the tomatoes; stir and scrape any stuck bits from the pot, and cook until boiling rapidly. Add the chicken, the rest of the sausage, the bay leaves, and the remaining stock, and bring to a boil. Immediately add the rice, return to a boil, and then reduce the heat to a slow simmer. Cover the pot and cook until the liquid is absorbed, about 15 - 20 minutes. Taste and adjust seasoning with remainder of the "seasoning mix" before serving.