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Chicken and Andouille Jambalaya

Make Chef Brigtsen's Chicken and Andouille Jambalaya at home with Margarine, Andouille Sausage, Red Green And Yellow Bell Peppers, Celery, and Yellow Onion. Serves 10. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 3 cup
• 2 cup
• 4 cup
• 6 cup
• 2
• 2 cup
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 2 tsp
• 2 tsp
• 2 tsp
• 2 tsp
• 2 cup
• 5 cup
• 3 cup
• 2 cup

Method (preview)

1. 1

   Heat the margarine in a large pot over Medium-High heat. Add the andouille and cook, stirring constantly, until the andouille browns, 3-4 minutes.

2. 2

   Add 3/4 of the bell pepper, celery and onion as well as the bay leaves.

3. 3

   Cook, stirring constantly, until the vegetables become caramelized (very brown), about 12-15 minutes.

4. 4

   Add the remaining bell pepper, celery and onion then the chicken, salt, peppers, basil, oregano, thyme, garlic and jalapeno.

5. 5

   Cook, stirring constantly for 1-2 minutes.

6. 6

   Add the tomatoes and 1 cup of the chicken stock. Reduce heat to Medium-Low and simmer stirring occasionally for 10 minutes.

7. 7

   Add the remaining 4 cups of chicken stock and bring to a boil.

8. 8

   Stir in the raw rice.

9. 9

   Reduce heat to Very Low and simmer until the rice is done, 20-25 minutes.

10. 10

    Stir in the green onions and serve immediately.

11. 11

    Start to Finish Time: "1:00"