Recipe: Chicken-Andouille Jambalaya (using chicken breasts)

CHICKEN-ANDOUILLE JAMBALAYA

5 tablespoons peanut oil, divided use
2 pounds boneless chicken breast, cut in cubes
1 pound andouille or other spicy smoked sausage
2 onions, chopped
2 stalks celery, chopped
1 carrot, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons flour
1 (28 ounce) can plum tomatoes, drained and chopped
1 teaspoon ground cayenne pepper
1 teaspoon dried thyme
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 cups chicken stock
2 cups uncooked long-grain white rice
1/4 cup chopped parsley (for garnish)

In a 6-quart Dutch oven over medium-high heat, heat 2 tablespoons oil and saute chicken until light brown (about 10 minutes); remove and set aside.

Cut andouille into 2 1/2-inch pieces. In same Dutch oven over medium heat, saute andouille until lightly browned (about 10 minutes). Remove with slotted spoon and drain on paper towels.

In remaining oil over medium heat, saute onions, celery, carrot, bell pepper and garlic until golden brown (10 to 12 minutes).

Stir in flour and cook until light brown (about 10 minutes).

Stir in tomatoes. Season with cayenne, thyme, salt and pepper. Add chicken stock; bring to a boil over medium-high heat and add rice and chicken. Reduce heat to a simmer and cook, covered, until liquid is absorbed and rice is tender (about 20 minutes).

Stir in reserved andouille and cook 15 minutes more. Garnish with parsley; serve hot.

Makes 8 servings
Source: San Jose Mercury News, February 3, 1999