| • | 1/3 cup The Perfect Purée Red Jalapeño Puree, thawed |
| • | 2 lb. chicken, cubed |
| • | 1 lb. andouille sausage, sliced |
| • | 1/4 cup oil |
| • | 2 medium yellow onions, diced |
| • | 1 pint celery, medium diced |
| • | 1 cup green bell pepper, medium diced |
| • | 1/4 cup garlic, diced |
| • | 1 qt. veal stock |
| • | 1 pint mushrooms, sliced |
| • | 1 cup green onions, sliced |
| • | 1/2 cup parsley, chopped |
| • | 1 qt. long grain white rice, uncooked |
| • | Salt and pepper, to taste |
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| Method: |
| 1. | In a 2 gallon Dutch oven, heat oil over medium high heat. |
| 2. | Saute chicken until dark brown on all sides. Approximately 30 minutes. |
| 3. | Add andouille sausage and stir fry an additional 30 minutes. |
| 4. | Drain off oil except for 2 ounces. |
| 5. | Add onions, celery, bell peppers, and garlic. Continue cooking until all vegetables are well caramelized. |
| 6. | Add veal stock and Red Jalapeño Puree and bring to a rolling boil. Reduce heat to a simmer. Approximately 15 minutes. |
| 7. | Add mushrooms, green onions, and parsley. |
| 8. | Season to taste with salt and pepper. |
| 9. | Add rice. Reduce heat to very low. |
| 10. | Cover and allow to cook for 30 minutes. |
| 11. | Remove from heat, stir, replace lid offset, and allow to steam for 10 minutes. |
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