Ingredients
1 tablespoon.......................... vegetable oil
1 pound................................. boneless skinless chicken breast halves, cut in 1-inch cubes
1 pound................................. andouille sausage, sliced 1/4-inch thick
1 medium ...............................red onion (or sweet white), chopped
1 medium............................... green bell pepper, chopped
1 rib....................................... celery, chopped
1 medium............................... tomato, chopped
2 tablespoons......................... McCormick® Gourmet Collection Cajun Seasoning (or Old Bay Seasoning)
2 each.....................................McCormick® Gourmet Collection Bay Leaves, Turkish
1 cup...................................... long grain rice
1 3/4 cups............................... Kitchen Basics® Original Chicken Stock
Process
1 pound................................. boneless skinless chicken breast halves, cut in 1-inch cubes
1 pound................................. andouille sausage, sliced 1/4-inch thick
1 medium ...............................red onion (or sweet white), chopped
1 medium............................... green bell pepper, chopped
1 rib....................................... celery, chopped
1 medium............................... tomato, chopped
2 tablespoons......................... McCormick® Gourmet Collection Cajun Seasoning (or Old Bay Seasoning)
2 each.....................................McCormick® Gourmet Collection Bay Leaves, Turkish
1 cup...................................... long grain rice
1 3/4 cups............................... Kitchen Basics® Original Chicken Stock
Process
1. Heat oil in large heavy skillet on
medium-high heat. Add chicken and sausage; cook and stir 5 minutes.
Remove from skillet.
2. Pour off excess oil. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in tomato, Cajun seasoning and bay leaves.
3. Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving.
*McCormick Gourmet Collection Recipe modified by Chase Goode
Comments
"The most difficult part of this recipe is learning how to pronounce it...jam...bah...lah...ya." Chase Goode
2. Pour off excess oil. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in tomato, Cajun seasoning and bay leaves.
3. Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving.
*McCormick Gourmet Collection Recipe modified by Chase Goode
Comments
"The most difficult part of this recipe is learning how to pronounce it...jam...bah...lah...ya." Chase Goode
