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Chicken Jambalaya




Source of Recipe


Chef Larry Tucker from LT's Grill


Recipe Introduction


Eight servings


List of Ingredients




# 2lbs. boneless chicken breast (cut into 8 pieces)
# 8 oz. andouille sausage sliced (chicken or pork)
# 8 oz. ham chopped (turkey or pork)
# 3 cloves garlic minced
# 1/4 cup olive oil
# 1 cup of celery cubed
# 1 medium red pepper cubed
# 1 medium green pepper cubed
# 1/2 cup minced celery leaves
# 1/2 large Spanish onion – cubed
# 28 oz. can whole peeled tomatoes crushed
# 28 oz. of water
# 14 oz. can Chicken broth
# 1 large bay leaf
# 1 heaping tbsp. gumbo file (seasoning)
# 1 heaping tbsp. corn starch
# 7 oz. tomato paste
# 1/4 tsp cayenne pepper
# 4 tsp. salt-free Cajun seasoning
# 2 fresh sprigs of tarragon
# 4 cups cooked white rice
# 1/4 cup parsley chopped (garnish)
# salt and pepper to taste

Recipe



In a large 2 ½ gallon saucepan heat olive oil, add garlic and chicken. Cook until you smell the garlic. Add celery, red pepper, green pepper and Spanish onion – continue to stir for 30 seconds. Add bay leaf, tarragon, chicken broth, water (minus 1 cup—save for later), whole peeled tomatoes crushed, tomato paste, andouille sausage, ham, celery leaves, cayenne pepper, Cajun seasoning, salt and pepper. Stir and bring to a simmer for 10 minutes.

In a mixing bowl, combine: cornstarch, gumbo file and remaining 1 cup of water—thoroughly mixed.

Add cornstarch mixture, stirring gradually into saucepan. Bring to a boil and add cooked rice.

Served hot, garnish with parsley.