Bridge Street

Jambalaya Rice

Chef Gianni from Wegmans stopped by to show us how to make one of the recipes featured in the new menu magazine: Jambalaya Rice.

You'll need a braising pan for this recipe.

To find this and other great recipe and cooking tips, visit Wegmans.com!

2 Tbsp Wegmans Pure Olive Oil
1 pkg (about 1 1/2 lbs) Wegmans Boneless Chicken Thighs, 1-inch dice
2 tsp Konriko Creole Seasoning (Grocery Dept)
1 1/2 cups Food You Feel Good About Cleaned & Cut Chopped Onions
4 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped
1 cup 1-inch diced celery (about 2 stalks)
1 Tbsp dried thyme leaves
1 pkg (12 oz) Wegmans Fully Cooked Andouille Pork Sausage (Meat Dept), sliced on the bias in 1-inch pieces
2 bay leaves
2 boxes (8 oz each) Food You Feel Good About Whole Grain 5 Rice Blend
1 1/2 cups Italian Classics Kitchen Cut Roma Tomatoes
3 1/2 cups Food You Feel Good About Chicken Culinary Stock
1/2 green pepper, 1-inch dice (about 3/4 cup)
1/2 red sweet pepper, 1-inch dice (about 3/4 cup)
1 Tbsp dried basil
2-3 green onions, sliced for garnish

Preheat oven to 400 degrees.

Add oil to braising pan on MEDIUM-HIGH. Add chicken thighs and creole seasoning to pan. Cook, stirring about 2 min, until chicken begins to brown.

Add onion; cook, stirring, 3-4 min, until onion begins to soften. Add garlic, cook, stirring, 1 min. Add celery, thyme, andouille, and bay leaves. Cook 1 min.

Add grain blend; cook, stirring, 1 min. Add tomatoes; cook 1 min. Add stock, green pepper, and red pepper. Bring to simmer on HIGH; cover.

Transfer to oven. Cook 1 hour, 10 min.

Remove from oven; let rest 10 min. Remove bay leaves; stir in basil. Garnish with sliced green onions.

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