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Chicken Jambalaya Recipe from Boatwright's Boatwright's Dining Hall


1 lb. boneless chicken thighs, cut into small pieces
3/4 cup roughly chopped andouille sausage
3 Tblsp oil
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced green peppers
1/4 tsp cayenne pepper
2 1/2 cups uncooked rice
2 Tblsp Creole or Cajun seasoning
2 Tblsp tomato paste
3 cubes chicken bouillon dissolved in 5 cups hot water
Salt and freshly ground black pepper to taste

Yield: 5-7 servings


Add oil to 4-quart saucepan. Cook chicken and sausage in pan just long enough to sear the outside of the meat. Add onion, celery, green peppers, and cayenne pepper to the meat. Cook until onions are translucent.

Add rice and Creole or Cajun seasoning to pan, stirring slowly to coat the rice. Add tomato paste and the chicken stock. Stir well.

Cook on low heat until all water has been absorbed. Add salt and pepper until seasoned to taste.



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