jambalaya
(1 rating)
Jamalaya is a Louisiana Creole favorite! You can serve this as an appetizer in a smaller portion or as the main entree! Bon Appetit!
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(1 rating)
yield
6 -8 entree size, 12 appetizer size
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For jambalaya
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1 lbshrimp
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1 lbandouille sausage
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1 lbchicken breasts, boneless and skinless
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1 ccelery, medium diced
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1 conion, medium diced
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1 cgreen onion, small diced
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1 cbell pepper, finely diced
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2 clovegarlic, minced
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3 tspolive oil, extra virgin
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1 Tbspcreole seasoning
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1 cantomatoes, small diced
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2 cantomato sauce
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1 cwater
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1/2 tspcayenne pepper
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salt to taste
How To Make jambalaya
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1In a Dutch oven or 2 quart stock pot, cook rice until light and fluffy. Note: you may use a rice cooker. -
2Peel, de-vein and rinse shrimp, set aside. Cut Andouille sausage slanted and set aside. Dice onions, green onions, celery, bell pepper and minced garlic.
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3Season chicken breast with salt and pepper, pan fry in olive oil lightly browned on each side and cut into 2" cubes. Set aside.
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4Sauté onions, green onions, bell pepper & celery in pan drippings, add 2 T. butter, cook until clear and tender. Add tomato paste, 1 c. chicken or seafood stock, minced garlic and diced tomatoes. Stir and simmer for 15 minutes.
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5Gradually add shrimp, chicken and sausage; cook until shrimp are pink.
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6Spoon Jambalaya mixture into cooked fluffy rice. Cook on low heat for 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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