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Published February 07, 2010, 12:00 AM


Celebrate the Super Bowl with this Big Easy mainstay.

By: Herald Staff Report,

Celebrate the Super Bowl with this Big Easy mainstay.


1 tablespoon canola oil

1 tablespoon unsalted butter

½ pound andouille sausage

2 boneless, skinless chicken breasts or 3 boneless, skinless thighs, cut into 2-inch pieces

1 tablespoon Creole seasoning

1 Vidalia onion, chopped

1 rib celery, chopped

½ green bell pepper, cored, seeded and chopped

1 garlic clove, finely chopped

1½ cups long-grain rice

1 4-ounce can tomato sauce

2½ cups homemade chicken stock or reduced-sodium broth

Coarse salt and freshly ground pepper

In ovenproof skillet, heat oil and butter over high heat. Add sausage. Cook until it starts to brown. Add chicken. Sprinkle Creole seasoning over all. Continue cooking over high heat until chicken just begins to color. Remove meat. Heat oven to 350 degrees. Add onion, celery and bell pepper to skillet. Cook until they start to color. Add garlic. Cook until fragrant. Add rice. Stir to coat. Stir in tomato sauce and stock. Bring to a boil. Return meat to skillet. Stir. Put in oven. Bake, uncovered, until rice is tender. Let jambalaya cool slightly.

Yield: Serves 6.

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