Recipe by internetnut
I found this recipe in Good Housekeeping. I have not tried this recipe, so I'm posting this for safe keeping.
Top Review by pam_12491931
I made this for my daughter's French Club celebration of Mardi Gras. She came home and said they all loved it and several people asked for the recipe. I substituted salad shrimp for the ham and used chicken breasts instead of thighs. My family also loved it. Will make again!
- 4 tablespoons butter
- 1 1⁄2 cups chopped onions
- 1 cup chopped celery
- 1 large green pepper, chopped
- 1 lb boneless skinless chicken thighs, cut into 1/2-inch chunks
- 3 tablespoons minced garlic
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon creole seasoning
- 1⁄2 teaspoon ground red pepper (cayenne)
- 1⁄4 cup tomato paste
- 1 lb andouille sausage, cut into chunks
- 30 ounces diced tomatoes (2-14oz cans)
- 30 ounces chicken broth (2-14oz cans)
- 2 1⁄2 cups regular long grain white rice
- 1 cup diced cooked ham (5oz)
- sliced green onion (optional)
Directions See How It's Made
- In 6-quart dutch oven, melt butter on medium-high. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings; cook 2 minutes. Stir in tomato paste, then sausage; cook 2 minutes longer.
- Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed.
- Discard bay leaves; garnish with green onions if you like.