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Houlihan's Jambalaya Rice

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Ingredients:

  • 1 1/2 Tbsp 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 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp white pepper
  • 1 tsp black pepper
  • 1/4 tsp thyme
  • 1/4 Tbsp Tabasco
  • 1/4 cup garlic, pureed
  • 2 Tbsp chicken base
  • 1/2 cup canned diced tomatoes, drained well
  • 2 cups white rice

Preparation:

Heat kettle; add oil. When hot, add sausage. Sauté until crisp.

Add vegetables and sauté until tender. Stir well.

Add chicken and sauté about 2 minutes.

Add seasonings, garlic Purée 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° F for 20 to 30 minutes or until rice is tender.

Serve hot. To re-heat, place in microwave or sauté pan.

Makes 4

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