Houlihan’s Jambalaya Rice°
1-1/2 tablespoons vegetable oil
1 cup andouille sausage, diced large
1 cup yellow onion, diced
1/2 cup green pepper, diced
1/2 cup celery
1 cup chicken diced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon thyme
1/4 tablespoon Tabasco
1/4 cup garlic, pureed
2 tablespoon chicken base
1/2 cup canned diced tomatoes, drained well
2 cups white rice
Heat kettle; add oil. When hot, add sausage. Saut? until crisp.
Add vegetables and saut? until tender. Stir well.
Add chicken and saut? about 2 minutes.
Add seasonings, garlic puree and chicken base. Cook approximately 3 to 5
minutes.
Add and stir the diced tomatoes well. Cook for 4 minutes.
Add and stir in the white rice well. Cook for 2 minutes. Place in large
cooking dish or rectangular baking pan (9 x 13-inch). Cover pan with foil.
Place in oven at 350 degrees F for 20 to 30 minutes or until rice is tender.
Serve hot. To re-heat, place in microwave or saute pan.
Source: Chef Daniel Higgins, Houlihan’s