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1/3 cup The Perfect Purée Red Jalapeño Puree, thawed |
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2 lb. chicken, cubed |
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1 lb. andouille sausage, sliced |
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1/4 cup oil |
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2 medium yellow onions, diced |
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1 pint celery, medium diced |
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1 cup green bell pepper, medium diced |
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1/4 cup garlic, diced |
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1 qt. veal stock |
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1 pint mushrooms, sliced |
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1 cup green onions, sliced |
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1/2 cup parsley, chopped |
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1 qt. long grain white rice, uncooked |
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Salt and pepper, to taste |
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| Method: |
| 1. |
In a 2 gallon Dutch oven, heat oil over medium high heat. |
| 2. |
Saute chicken until dark brown on all sides. Approximately 30 minutes. |
| 3. |
Add andouille sausage and stir fry an additional 30 minutes. |
| 4. |
Drain off oil except for 2 ounces. |
| 5. |
Add onions, celery, bell peppers, and garlic. Continue cooking until all vegetables are well caramelized. |
| 6. |
Add veal stock and Red Jalapeño Puree and bring to a rolling boil. Reduce heat to a simmer. Approximately 15 minutes. |
| 7. |
Add mushrooms, green onions, and parsley. |
| 8. |
Season to taste with salt and pepper. |
| 9. |
Add rice. Reduce heat to very low. |
| 10. |
Cover and allow to cook for 30 minutes. |
| 11. |
Remove from heat, stir, replace lid offset, and allow to steam for 10 minutes. |
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