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Jambalaya Rice


JAMBALAYA RICE
Houlihan’s Copycat Recipe

1 1/2 tablespoons vegetable oil
1 cup large-diced Andouille sausage
1 cup diced yellow onion
1/2 cup diced green pepper
1/2 cup diced celery
1 cup diced chicken
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground white pepper
1 teaspoon freshly ground black pepper
1/4 teaspoon thyme
1/4 Tablespoon Tabasco
1/4 cup garlic pureed
2 tablespoon chicken base
1/2 cup canned diced tomatoes liquid removed well
2 cup white rice

Heat kettle; add in oil. When warm, add in sausage. Saute/fry till crisp. Add in vegetables and saute/fry till tender. Stir well. Add in chicken and saute/fry about 2 min. Add in seasonings, garlic puree and chicken base. Cook approximately 3 to 5 min. Add in and stir the diced tomatoes well. Cook for 4 min. Add in and stir in the white rice well. Cook for 2 min. Place in large cooking dish or possibly rectangular baking pan (9- by 13- inch). Cover pan with foil. Place in oven at 350 degrees for 20 to 30 min or possibly till rice is tender. Serve warm.