Chicken & Andouille Jambalaya - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Chicken & Andouille Jambalaya



¾ lb boneless skinless chicken breast diced in 1" cubes

Flour; as needed

Vegetable oil as needed

½ lb andouille sausage sliced

½ lb tasso or other smoked ham diced

2 oz small diced celery

2 oz small diced onions

2 oz small diced green peppers

1 tbsp minced garlic

1 cup tomato sauce

1 cup uncooked rice

1 ½ cups chicken broth

½ tsp cayenne pepper

¼ tsp black pepper

¼ tsp white pepper

½ tsp chili powder

1 tsp gumbo file

Salt to taste


Heat large pot with a cover, then dredge chicken in flour and add oil to pot and brown chicken in hot oil.  Next, add sausage and ham and cook 2 minutes, then add celery, onions, and green peppers and cook until soft.  Add garlic, tomato sauce and spices and simmer for approx. 3 minutes.  Now add rice and chicken stock and bring to a boil cover and place in preheated 350 degree oven for 30-40 minutes until rice is cooked.  Serve and enjoy.

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