4/5
(1 Votes)
Ingredients
- 1 whole chicken, skin removed
- salt & pepper
- basil, chopped
- garlic, chopped
- rosemary, chopped
- 1 tablespoon unsalted butter
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 cup diced celery
- 4 clove garlic, chopped
- 2 1/2 pounds diced andouille sausage
- 4 tablespoons chopped fresh parsley
- 4 tablespoons chopped fresh basil
- 8 cups parboiled long grain white rice
- 1 can tomato sauce
- 8 cups chicken stock
- 1 tablespoon hot sauce
- Salt and freshly ground black pepper
Preparation
Step 1
Remove skin from chicken. Season with salt and pepper, basil, garlic and rosemary. Roast @ 400 for 45 minutes. Cool and shred.
Melt the butter in a medium pot over medium heat. Add the onions, bell peppers, celery, and garlic, and saute until translucent add the sausage and cook until some of the fat renders, 5 to 8 minutes. Add the herbs, rice and chicken, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.
14 oz servings sprinkled with parsley.