8 servings
Prep: 20 mins,
Cooking: 40 mins
Add some Mardi Gras magic to your table with this traditional dish from New Orleans.
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Ingredients (16)
30 ml | butter |
2 | onions — halved and sliced |
1 | yellow pepper — or red pepper, sliced |
2 | celery stalks — sliced |
4 cloves | garlic — cloves, crushed |
10 | chicken — deboned, cubed |
1 | chorizo sausage — sliced |
5 ml | dried sage |
10 ml | fresh thyme — or dried |
6 | bay leaves |
5-8 ml | cayenne pepper |
4 | tomatoes — peeleed, deseeded, diced |
125 ml | tomato purée |
400-450 ml | stock — chicken |
250 ml | rice — long grain |
3 | spring onions — sliced, to garnish |
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