Creole Red Jambalaya with Chicken and Sausage

 

For about 6 to 8 servings, you'll need:

Ingredients
1 lb Andouille sausage, or substitute with Louisiana hot sausage or a smoked sausage of your choice, cut into 1/4-inch coins
1/2 lb Tasso or regular ham, diced
1/2 lb chicken boneless breasts or thighs, diced
2 cups uncooked rice
3 to 4 cups chicken or vegetable stock
1 large onion, diced
6 cloves garlic, minced
1 28-oz can diced or whole tomatoes or 6 fresh tomatoes, diced
2 tsp salt
1 tsp ground black pepper
1 tsp dried basil
1 tsp dried thyme
2 tsp or more Tabasco sauce

Directions

Cut and dice all vegetables and meats. Set aside.
In a large saute pan on medium-high heat, saute the sausage. As you can tell, I used Louisiana hot sausage and Italian spicy ground sausage.

When the meat is lightly browned, add diced chicken, onion, garlic, and 2 cups dry rice. Saute until the rice grains become coated in the meat juices and the onions are translucent.

Sauteing the rice is similar to my method for risotto, so that the rice can absorb more of the meat flavors.

Add a 28-oz can of diced or crushed tomatoes, including liquid, or dice 6 small fresh tomatoes. Add 2 tsp salt, 1 tsp ground black pepper, 1 tsp basil, 1 tsp thyme, and 2 tsp or more of Tabasco sauce. Stir to mix everything evenly.

Then add about 3 cups of chicken or vegetable stock, just until the rice is covered.

Cover and let simmer on medium-low heat for about 45 minutes, checking halfway through to see if more broth is needed.

Recipe + photo from: http://wanderingchopsticks.blogspot.com/2009/09/creole-red-jambalaya-with-chicken-and.html#ixzz2lr555kMS