Yield:16 servings 6 Tbsps.canola oil 3 lbs.chicken, sliced 1 /2 -in.thick as needed salt as needed freshly ground black pepper 2 lbs.andouille sausage,sliced ½ -in.thick 4 cups yellow onion, minced 4 cups green bell pepper,diced 3 cups celery, diced 4 tsps.minced garlic 4 Tbsps.paprika 1 /2 tsp.ground cayenne 1 /2 tsp.ground white pepper 4 cups plum tomatoes, peeled, seeded, chopped, juice reserved 6 cups chicken broth, or as needed 2 each bay leaves ½ cup basil, chiffonade 4 tsps.fresh ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.