Chicken and Sausage Jambalaya

By lascrna

Ingredients

• 1 1/2 Tbsp butter or oil
• 2/3 cup Tasso, cubed
• 1 cup andouille sausage, sliced
• 1 1/2 cup onions, chopped
• 1 cup celery, chopped
• 3/4 cup green pepper, chopped
• 1 1/2 cup bite size chicken pieces
• 2 Tbsp Tony's seasoning
• 2 bay leaves
• 1 1/2 tsp. minced garlic
• 4 med tomatoes, peeled and chopped
• 3/4 cup tomato sauce
• 2 cups chicken stock
• 1/2 cup chopped green onion
• 2 cups uncooked rice, preferably converted

Preparation

Step 1

Melt butter in a 4 quart saucepan over medium heat. Add the tasso and andouille and cook stirring frequently until crisp, about 5-8 minutes.

Add onions, celery and bell pepper and cook stirring occasionally until tender but still firm, about 5 minutes.

Add the chicken, raise heat to high, cook stirring constantly for 1 minute. Reduce heat to medium, add Tony's, bay leaves and garlic.

Cook, stirring constantly and scrapoing bottom of pan for 3 minutes. Add tomatoes and cook, stirring frequently until chicken is tender, about 5-8 minutes.

Preheat oven to 350.

Add tomato sauce and continue cooking and stirring for 7 minutes. Stir in the stock and bring to a boil. Stir in the green onions and cook 2 minutes.

Add the rice, stir well and remove from the heat. Transfer to an ungreased baking pan, cover snuggly with foil. Bake until rice is tender but still a bit crunchy, about 20 minutes. Remove from oven and let stand, covered for 10 minutes. Discard the bay leaves and serve.