Chicken and Andouille Sausage Jambalaya | Mark Waltrip

Ingredients

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 oz smoked tasso ham, diced
• 8 ounces smoked andouille sausage, sliced thin
• 1 1/2 cups white onions, chopped
• 1 1/2 cups celery, chopped
• 1 cup green bell pepper, chopped
• 1/2 cup okra cut in 1/3" thick pieces
• 4 gloves garlic, minced
• 1 cup tomato sauce
• 3 medium tomatos, diced and reserve juices
• 2 cups uncooked rice
• 1/2 cup red wine
• 2 cups unsalted chicken stock
• 2 tablespoons Creole Seasoning (see recipe)
• 2 bay leaves
• 2 teaspoons oregano
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Tobasco sauce
• 2 tablespoons clarified butter
• Salt & pepper to taste