Another recipe in honor of my upcoming New Orleans trip!
Makes 6 to 8
(pages 26-27 in The Princess and the Frog: Tiana’s Cookbook)
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 pound Andouille sausage, cooked and thinly sliced
1 medium onion, chopped
2 large celery stalks, chopped
1 small bell pepper, seeded and chopped
2 cloves garlic, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup canned chopped tomatoes, undrained
2 cups uncooked white rice
4 cups chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1. Heat the oil in a large frying pan or pot over medium-high heat. Sauté the
chicken until cooked through, about 5 minutes. Reduce the heat to medium.
2. Stir in the sausage, onion, celery, bell pepper, and garlic. Sprinkle on the salt and
ground black pepper, and stir again. Cook the mixture for 5 minutes, stirring occasionally.
3. Stir in the chopped tomatoes and the uncooked rice. Then stir in the chicken broth. Bring the mixture to a boil.
4. Reduce the heat to low and cover the pan. Simmer the jambalaya until the rice is
tender, about 20 minutes. Stir in the Worcestershire and hot pepper sauces.
***Reprinted with permission from the book DISNEY’S THE PRINCESS AND THE FROG TIANA’S COOKBOOK RECIPES FOR KIDS. Copyright © 2009 Disney Enterprises, Inc. Published by Disney Press, an imprint of Disney Book Group.***