With the Ravens playing in the Super Bowl in New Orelans, our friends at Classic Catering People showed you how to make a Baltimore-inspired Jambalya.
1 tablespoon unsalted butter
1 1/2 cups diced andouille sausage
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced celery
1 chopped clove garlic
1 1/2 cups diced chicken thigh meat
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 cups parboiled long grain white rice
2 cups tomato sauce
2 cups chicken stock
1 tablespoon hot sauce
Salt and freshly ground black pepper
• Melt the butter in a medium pot over medium heat. Add sausage, onions, bell peppers, celery and garlic.
Sauté until the sausage begins to brown, 5–8 minutes. Remove from the pan.
• Add chicken and, over moderate high heat, allow to brown on all sides.
• Return sausage mixture to the pan with herbs, rice, followed by tomato sauce, stock, hot sauce and salt
and pepper to taste.
• Bring all to a full rolling boil. Reduce to simmer and cook, uncovered, until the rice is tender, 20–25
minutes, stirring occasionally.
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