recipe for Briana

Harry Connick Jr.'s Jambalaya

1 lb. boneless skinless chicken thighs cut into 1/2-in. chunks 4 tbsp. butter
3 tbsp. minced garlic 1 1/2 c. chopped onion
1 c. chopped celery
2 bay leaves 1 lg. bell pepper chopped
1 tsp. dried thyme
1 tsp. creole seasoning
1/2 tsp.cayenne pepper
1/4 c. tomato paste
1 andouille sausage cut into chunks
2 cans (14.5 oz. each) diced tomatoes
2 cans (14.5 oz. each) chicken broth
2 1/2 c. regular long grained white rice
1 c. diced cooked ham
sliced green onions
In a large dutch oven melt butter on medium high heat. Add onion, celery, and green pepper cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings. Cook 2 minutes. Stir in tomato paste, then sausage. Cook 2 minutes longer.Add tomatoes with their juice, broth, rice, and ham. Heat to boiling on high. Reduce heat to low, cover and simmer 20 to 30 minutes or until liquid is absorbed. Discard bay leaves, garnish with green onions. Serves 8.