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Houlihan's Jambalaya Rice

Source: Chef Daniel Higgins, Houlihan's -

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.

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