Source: Chef Daniel Higgins, Houlihan's - kare11.com
1 1/2 tablespoons vegetable oil 1 cup andouille sausage, diced large 1 cup yellow onion, diced 1/2 cup green pepper, diced 1/2 cup celery 1 cup chicken diced 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 teaspoon white pepper 1 teaspoon 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, drained well 2 cups white rice
Heat kettle; add oil. When hot, add sausage. Saut? until crisp.
Add vegetables and saut? until tender. Stir well.
Add chicken and saut? about 2 minutes.
Add seasonings, garlic puree and chicken base. Cook approximately 3 to 5 minutes.
Add and stir the diced tomatoes well. Cook for 4 minutes.
Add and stir in the white rice well. Cook for 2 minutes. Place in large cooking dish or rectangular baking pan (9 x 13-inch). Cover pan with foil. Place in oven at 350 degrees F for 20 to 30 minutes or until rice is tender.
Serve hot. To re-heat, place in microwave or saut? pan.
