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Serves 4
RECIPE INGREDIENTS
| 1 tablespoon vegetable oil |
| 1/2 pound andouille sausages |
| 1 large onion, chopped |
| 2 ribs celery, chopped |
| 1 green bell pepper, chopped |
| 2 cloves garlic, minced |
| 1 1/2 cups long-grain rice |
| 3 cups canned low-sodium chicken broth |
| 1/4 teaspoon cayenne pepper |
| 2 bay leaves |
| 1 1/2 teaspoons salt |
| 1 pound rotissiere chicken, primarily white meat, skinned and torn into bite sized pieces |
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| Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan. |
| Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes. |
| Stir in chicken. Cover and simmer until rice is tender, about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes. |
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RECIPE INGREDIENTS
| 1 tablespoon vegetable oil |
| 1/2 pound andouille sausages |
| 1 large onion, chopped |
| 2 ribs celery, chopped |
| 1 green bell pepper, chopped |
| 2 cloves garlic, minced |
| 1 1/2 cups long-grain rice |
| 3 cups canned low-sodium chicken broth |
| 1/4 teaspoon cayenne pepper |
| 2 bay leaves |
| 1 1/2 teaspoons salt |
| 1 pound rotissiere chicken, primarily white meat, skinned and torn into bite sized pieces |
| |
| Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan. |
| Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes. |
Stir in chicken. Cover and simmer until rice is tender, about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes. |
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