Backyard cooking with Chef Tony Charbonnet

The Bridge

SAVANNAH, Ga (WSAV) – It’s time for some backyard cooking fun with Chef Tony Charbonnet! So, grab your family and gather around your computer screen and enjoy this great okra recipe dish!

Backyard Cooking Chicken and Sausage Red Rice Serves 8
Ingredients 4 tablespoons canola oil 1 lb smoked country sausage, diced 1 cup onion, diced 1/2 cup celery, diced 1/2 cup green bell pepper, diced 1/2 whole fennel bulb, diced 4 cloves garlic, minced 2 cups tomato, diced 1 cup shredded carrots 2 tablespoons tomato paste 2 tablespoons Italians seasoning blend 2 teaspoons cayenne pepper 2 cups long grain rice 2 tablespoons blackening seasoning 2 bay leaves 1 whole roasted chicken, deboned and chopped 2 1/2 cups chicken stock 2 cups tomato sauce Kosher salt and ground black pepper
Method Heat a 6 quart stock pot over medium high heat. Add oil and sausage and cook until golden brown; add onions, celery, green bell pepper, and fennel. Cook until vegetables are soft, about 8 minutes. Add garlic, tomatoes, and carrots; continue cooking for an additional five minutes. Add tomato paste, Italian seasoning, cayenne pepper, and bay leaves; cooking five minutes more. Add chicken, stock, and tomato sauce. Cover pot and bring heat mixture to a boil. When steam escapes form under the lid, wait one minute then turn heat off. Wait 25 minutes before removing lid. Cute rice with silicone spatula. Season with salt and pepper to taste.

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