COMMENT:
This dish has become a favorite among my tailgating friends. Not
only is it very similar to jambalaya .. which everyone loves ..
it is further flavored with Louisiana red beans and will surely
feed the crowd. Another great thing about this dish, any type of
meat, game or seafood may be substituted in the recipe. It’s
a great clean out the freezer dish.
INGREDIENTS:
- 2 pounds cubed chicken meat
- 1 pound sliced smoked sausage or andouille
- 1 12-ounce can cooked red kidney beans
- 1/4 cup vegetable oil
- 2 cups diced onions
- 1 cup diced celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup chopped garlic
- 5 cups chicken stock
- 1 8-ounce can tomato sauce
- 2 cups sliced mushrooms
- 3 cups Uncle Ben’s rice, raw
- 1 cup sliced green onions
- 1/2 cup chopped parsley
- salt and pepper to taste
- Louisiana Gold Pepper Sauce to taste
METHOD:
In a 10-quart Dutch Oven heat oil over medium high heat. Add cubed
chicken and smoked sausage, sauté until sausage is well browned
and fat has been rendered. Add onions, celery, bell pepper, and
garlic. Sauté 3 to 5 minutes or until vegetables are wilted.
Add chicken stock, tomato sauce, and sliced mushrooms. Bring mixture
to a rolling boil, reduce to simmer, and cook 10 to 15 minutes for
seasonings to develop. Add cooked red beans, green onions, parsley
and rice. Stir well to blend thoroughly. Season stock to taste using
salt, pepper and Louisiana Gold. Bring mixture to a rolling boil,
reduce heat to low, cover and cook approximately 45 minutes stirring
only once after 30 minutes of cooking time. |
