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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 pound andouille or other smoked sausage |
1 1/2 cups chopped onion |
1 1/2 cups chopped celery |
1 1/2 cups chopped green pepper, divided |
1 teaspoon minced garlic |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1 teaspoon dry mustard |
1 teaspoon dried whole oregano |
1/2 teaspoon dried whole thyme |
1/4 teaspoon ground white pepper |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper |
3 cups canned crushed tomato |
3 cups canned ready-to-serve chicken broth |
6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces |
2 cups converted rice, uncooked |
1/4 cup sliced green onions |
Directions:
1. Cook sausage in a large Dutch oven until browned; remove from pan with a slotted spoon, and set aside.
2. Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender. Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally. Stir in tomato; cook over medium heat 10 minutes, stirring occasionally. Add broth; bring to a boil. Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.
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