Chicken and Sausage Jambalaya

Ingredients

  • ½ cup oil
  • 1 cup onion, chopped
  • ¾ cup bell pepper, chopped
  • ½ cup celery, chopped
  • ¼ cup green onion, chopped
  • ¼ cup parsley flakes
  • 20 ounces tomato puree
  • 1 tomato, diced
  • 3 cups Uncle Ben’s Par-Boiled Rice
  • 1 lb. ham, diced
  • 1 lb. smoked sausage, sliced
  • 1 lb. boneless chicken, cut into 1” pieces
  • 3 tsp. sugar
  • 1 cup water
  • 1/8 cup Tony Chachere’s Creole Seasoning*

Directions

Heat oil in 8 qt. (or larger)  Dutch oven.  Sauté onion, bell pepper, celery, green onion and parsley until wilted.  Add remaining ingredients and cook on low flame for 1 ½ hours, stirring every ½ hour. Serves 8.

Courtesy of: 
Oak Alley Restaurant