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Chicken and Andouille Sausage Jambalaya

Yield: 8 main dish servings

Seasoning mix

  • 1 tablespoon finely minced garlic
  • 1 tablespoon paprika (sweet)
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon (or more) cayenne pepper

Combine seasoning mix ingredients and set aside.

  • 3 onions, chopped (3 cups)
  • 1 cup chopped celery
  • 3 cups chopped green bell peppers
  • 2 andouille sausages (chicken or pork), sliced 1/4-inch thick
  • 2 bay leaves
  • 2 cups peeled, chopped tomatoes (canned OK)
  • 2 lbs. boneless, skinless chicken (thigh meat or breast, as desired), cut into large bite-size pieces
  • 3 cups long-grain white rice (Uncle Bens is best for this dish)
  • 6 cups chicken stock or canned low-salt chicken broth
  • optional: 1/2 lb. medium prawns

Prepare all the ingredients: Peel and chop onions, trim and chop celery and core, seed and chop peppers. Slice andouille and cut chicken. If using fresh tomatoes, peel 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 prawns, peel & devein.

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 andouille sausage, and 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 bring to a boil. Add the chicken, bay leaves and the remaining stock, and bring back to a boil. Add the rice, reduce the heat to a slow simmer. Cover the pot and cook until the liquid is absorbed, about 15 minutes. Stir in the prawns if you’re using them, cover and let stand 5 minutes. Taste and adjust salt and cayenne before serving.