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Categories:
chicken butter onion garlic celery bell pepper tomatoes long grain rice thyme basil Cajun spices cayenne pepper black pepper chicken broth Tabasco sauce bay leaves
Viewed: 87 - Published at: 5 years agoIngredients
- 12 cups cooked chicken, diced, skin removed
- 38 cup butter
- 34 cup onion, chopped
- 6 garlic cloves, minced
- 34 cup celery, chopped
- 34 cup bell pepper, chopped
- 3 (8 ounce) cans whole tomatoes, crushed
- 2 14 cups long-grain rice
- 1 12 teaspoons dried thyme
- 1 12 teaspoons dried basil
- 5 teaspoons cajun spices
- 1 teaspoon cayenne pepper
- 34 teaspoon black pepper
- 4 12 cups chicken broth
- 1 tablespoon Tabasco sauce
- 3 bay leaves
Method
- Melt butter in a large skillet.
- Saute the onion, garlic, celery and bell pepper until tender.
- Add canned, crushed, tomatoes with liquid, rice, thyme, basil, Cajun spices, cayenne pepper, chicken broth, chicken, Tabasco and bay leaf.
- Bring to a boil, then reduce heat to a simmer for 75 minutes then add rice.
- Cook until rice is tender.
