Chicken and Sausage Jambalaya

Adapted from Chef John Folse and Company's Original Recipe

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
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.