Wednesday, June 14, 2017


One of my absolute favorites.  Unfortunately, not one of Sam's but he'll eat it.  I freeze individual servings for lunch and the smell tortures my co-workers in a good way, not in a reheating fish in the microwave way.

Dice to preferred size approximate amounts of the following
1/2 lb andouille sausage
1 lb chicken
1 very large onion
3-4 stalks celery
2-6 cloves garlic depending on size
1-2 bell peppers

Olive oil
28 oz can of crushed or diced tomatoes, sometimes more
Chicken stock…to texture
About 1 1/2 uncooked rice

1/4 tsp cayenne
1/2 tsp black pepper
1 tsp thyme
1/4 tsp sage
2 bay leaf

In Dutch oven, brown the sausage, then the chicken in the olive oil.  Add half of each the onion, celery and all the garlic.  Cook until onions are translucent.   Add spices and cook for about a minute or so, until fragrant.  Add the tomatoes and chicken stock and remaining veggies and chicken stock.  Bring to a boil and add the rice.

Bake for 45 min – an hour at 350F until rice is cooked.

Makes a lot, about 8 good sized servings.  

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