1. Combine the bay leaves, red pepper, oregano, thyme, salt and pepper in a bowl; set aside.
ground red pepper
1-1/2 tsp.
fresh oregano, chopped
1-1/2 tsp.
fresh thyme, chopped
1 tsp.
kosher salt
1 tbsp.
freshly ground black pepper
1-1/2 tsp.
extra virgin olive oil
2 tbsp.
2. In a large pan, heat the olive oil over medium-high heat. Add the andouille sausage and sauté until crisp.
Add the onions, celery and green pepper; sauté until tender but still firm, scraping the pan as needed.
chopped andouille sausage
3 c.
diced onion
1 qt.
diced celery
3 c.
diced green bell peppers
2 c.
finely chopped garlic
2 tbsp.
smoked chicken, cut in 1-inch pieces
3 c.
3. Add the chicken and seasoning mixture; cook for 4 to 5 minutes, stirring constantly and scraping the bottom of the pan to incorporate any brown bits.
Stir in the tomatoes and tomato sauce until blended; stir in the broth and bring to a boil.
peeled and diced tomatoes
1 qt.
tomato sauce
1 1/2 c.
chicken stock
1 qt.
parboiled or long grain rice
1 qt.
4. Add the rice; stir well and remove from heat. Cover with foil and bake at 350¢ªF until the rice is tender (about 25 minutes).
Remove bay leaves, adjust seasoning with salt and pepper, garnish with scallions and fluff with a fork.
salt and pepper, to taste
thinly sliced scallions
1-1/2 c.
5. *You may also use whole grain brown or U.S. Basmati rice in this recipe.
