Chicken and Sausage Jambalaya - The Perfect Puree of Napa Valley

Ingredients

• 1/3 cup The Perfect Purée Red Jalapeño Puree, thawed
• 2 lb. chicken, cubed
• 1 lb. andouille sausage, sliced
• 1/4 cup oil
• 2 medium yellow onions, diced
• 1 pint celery, medium diced
• 1 cup green bell pepper, medium diced
• 1/4 cup garlic, diced
• 1 qt. veal stock
• 1 pint mushrooms, sliced
• 1 cup green onions, sliced
• 1/2 cup parsley, chopped
• 1 qt. long grain white rice, uncooked
• Salt and pepper, to taste