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Jambalaya Go Pats

Super Bowl XXXI was in New Orleans and the Pats played. The Commonwealth Market showed their support for the hometown team by posting a sign that said, "Jambalaya Go Pats"

Ingredients

  • ¾ pound andouille sausage sliced about 1/4-inch thick
  • 2 tablespoons vegetable oil
  • ¾ pound boneless skinless chicken thighs cut into 1½-inch chunks
  • ¾ pound boneless skinless chicken breasts cut into 1½-inch chunks
  • ½ teaspoon cayenne pepper
  • 2 stalks celery
  • 2 medium onion chopped
  • 2 green bell peppers chopped
  • 3 clove garlic crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 ½ cups long-grain white rice
  • 2 cups chicken broth
  • 30 ounce diced tomatoes
  • salt
  • black pepper
  • ¼ teaspoon Tabasco sauce
  • ½ cup scallions thinly sliced

Instructions

  • In a large frying pan or Dutch oven, cook sausage in ½ tablespoon of oil over medium-high heat, turning, until lightly browned, about five minutes. With a slotted spoon, transfer sausage to a bowl.
  • Add remaining 1½ tablespoons oil to pan. Sprinkle chicken thigh and breast pieces with cayenne and fry in two batches, turning once or twice, until golden outside and white throughout, about 5 minutes per batch. Transfer to bowl with sausage.
  • Add celery, onions, and bell peppers to drippings in pan, reduce heat to medium, and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic, thyme, and marjoram and cook 1 to 2 minutes. Add rice and stir to coat grains with oil. Spoon vegetables and rice into shallow 3-quart baking dish. Cover with foil. (Recipe can be prepared a day ahead to this point. Refrigerate chicken-sausage mixture and rice and vegetable mixture separately. Return to room temperature before cooking.)
  • Preheat oven to 350°F. Stir broth and 1 cup of water into rice mixture. Cover with foil. Bake 35 minutes. Arrange chicken and sausage and drained tomatoes over rice. If rice seems dry, add up to ½ cup reserved tomato juice or water to the dish. Cover with foil and bake until heated through, about 15 minutes longer.
  • Season with salt, pepper, and Tabasco, stirring gently to mix. Sprinkle scallions on top. Serve directly from baking dish.