← All recipes

Chicken And Andouille Jambalaya

Make Chicken And Andouille Jambalaya at home with Chef Paul Prudhommes Poultry Magic, Unsalted Butter, Boneless Chicken, Bay Leaves, and Onions. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1 3/4 tbsp
• 1 1/2 tbsp
• 1/4 lb
• 1/2 lb
• 2
• 1/3 cup
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1/4 cup
• 1/2 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   Add the andouille and cook until it starts to brown. Add the chicken and continue too cook until chicken starts to brown.

2. 2

   Stir in bay leaves, Poultry Magic, and 1/2 cup of the onions, celery, and peppers.

3. 3

   Add the garlic and cook until vegetables start to get tender, stirring and scraping bottom of pan.

4. 4

   Stir in tomato sauce and cook for 2 minutes.

5. 5

   Stir in remaining vegetables.

6. 6

   Stir in stock and rice, mixing well.

7. 7

   Bring mixture to a boil, stirring occasionally. Reduce heat and simmer (covered) over very low heat until rice is tender.