Chicken And Andouille Jambalaya Recipe
Servings: 1
Ingredients
- 1 3/4 Tbsp. Chef Paul Prudhommes' Poultry Magic
- 1 1/2 Tbsp. unsalted butter
- 1/4 lb Andouille Sausage lf- smoked turkey sausage
- 1/2 lb boneless chicken cut into small pcs
- 2 x bay leaves
- 1/3 c. onions minced
- 1/4 c. celery minced
- 1/4 c. green bell peppers diced
- 1 Tbsp. garlic chopped
- 1/4 c. tomato sauce
- 1/2 c. tomatoes diced
- 2 c. chicken stock
- 1 c. converted rice uncooked
Directions
- Heat butter in a large saucepan over high heat.
- Add in the andouille and cook till it starts to brown. Add in the chicken and continue too cook till chicken starts to brown.
- Stir in bay leaves, Poultry Magic, and 1/2 c. of the onions, celery, and peppers. Add in the garlic and cook till vegetables start to get tender, stirring and scraping bottom of pan. Stir in tomato sauce and cook for 2 min. Stir in remaining vegetables. Stir in stock and rice, mixing well.
- Bring mix to a boil, stirring occasionally. Reduce heat and simmer
- (covered) over very low heat till rice is tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1071g | |
| Calories 1260 | |
| Calories from Fat 379 | 30% |
| Total Fat 42.62g | 53% |
| Saturated Fat 18.16g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 1214mg | 51% |
| Potassium 1463mg | 42% |
| Total Carbs 164.78g | 44% |
| Dietary Fiber 7.9g | 26% |
| Sugars 7.87g | 5% |
| Protein 49.61g | 79% |
