Ingredients: |
Ingredients: 15 skinless chicken breasts
3 packages andouille sausage
5 lbs onions, chopped
1 pack celery, chopped
2 packs green onions, chopped
5 lb rice
1 bunch Italian parsley, chopped
18 c water
vegetable oil
1 can rotel tomatoes
butter
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Directions: |
Directions:Cut each chicken breast into 3 pieces and season with salt, pepper, and cayenne. Cut sausage into ½ inch rounds.
In large heavy sugar kettle on medium high heat, brown sausage in small amount of vegetable oil and butter. When sausage is brown, remove and put in a colander to drain. Brown ⅓ of chicken at a time in vegetable oil and butter; after each browning, put chicken in a colander to drain.
Cook onions seasoned with a small amount of salt, pepper, and cayenne 4 to 5 minutes until transparent. Add sausage, bell pepper, celery, green onions, and parsley and cook until all water is cooked out and vegetables just begin to stick (the amount of time to cook these vegetables depends on how much water vegetables hold), then season with small amounts of salt, pepper, and cayenne. Add rotel tomatoes, cook about 2 minutes. Add chicken and cook 2 to 3 minutes. Add water and bring to a rolling boil.
Taste and adjust seasonings (remember you have to add 5 pounds of rice, so taste should be slightly salty)*. Add rice and bring to boil. Stir often to keep from sticking. Keep boiling until rice is visible and to the top of the pot. Cover and reduce heat to minimum for 10 minutes. After cooking 10 minutes, uncover and stir gently to keep from sticking. Recover for another 10 minutes. Rice should be dry enough, and if not, cook a little more.
*Seasonings should be used proportionately each time – don’t over season each time recipe calls for seasoning. This can be adjusted and more seasonings added the last time seasonings are called for if needed. |
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