My daughter saw this adorable cookbook, The Princess and the Frog: Tiana’s Cookbook., and HAD to have it. Really, what little girl wouldn’t want to cook like Princess Tiana? My ‘little girl’ happens to be 23, but who’s counting?. I looked through the cookbook, which is chock full of mouth-watering New Orleans recipes, and discovered it’s not just for kids.
So, here’s Princess Tiana’s recipe for…
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 pound Andouille sausage, cooked and thinly sliced.
1 medium onion, chopped
2 large celery stalks, chopped
1 small bell pepper, seeded and chopped
2 cloves garlic, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup uncooked white rice
4 cups chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce.
1. Heat the oil in a large frying pan or pot over medium-high heat. Sauté the chicken until cooked through, about 5 minutes. Reduce the heat to medium.
2. Stir in the sausage, onion, celery, bell pepper, and garlic. Sprinkle on the salt and ground black pepper, and stir again. Cook the mixture for 5 minutes, stirring occasionally.
3. Stir in the chopped tomatoes and the uncooked rice. Then stir in the chicken broth. Bring the mixture to a boil.
4. Reduce the heat to low and cover the pan. Simmer the jambalaya until the rice is tender, about 20 minutes. Stir in the Worcestershire and hot pepper sauces.
Scoop up a hot steaming bowl of N’awlins finest and enjoy!