A: | 1 1/2# chicken breasts, cut into 3/4" cubes |
salt and pepper | |
1T oil | |
B: | 3/4# andouille sausage, cut into 1/4" slices |
C: | 2 onions, chopped |
1 green pepper, chopped | |
1C celery, chopped | |
2c garlic, minced | |
D: | 2C uncooked rice |
red pepper or sauce | |
2 1/2C chicken broth | |
E: | 1C green onions, chopped |
2 tomatoes, chopped | |
1. | Rub (A) together, cook in oil and brown in deep pan. |
2. | Add (B) and cook 3 minutes, then reserve all meat. |
3. | Saute (C) in same pan until crisp-tender. |
4. | Add (D) and bring to boil, simmer 30 minutes. |
5. | Stir in (E) and serve. |
Servings: 4