Creole Jambalaya
"An oven baked Creole jambalaya containing chicken, shrimp and andouille smoked sausage...."
INGREDIENTS
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•1 pound andouille sausage, smoked sausage, or ham, coarsely chopped
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•1 medium onion, chopped
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•1 medium green bell pepper, chopped
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•3 cloves of garlic, minced
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•1-2 tablespoons canola oil
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•1 pound boneless skinless chicken breast
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•Kosher salt & freshly cracked black pepper
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•1 tablespoon all purpose flour
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•1 (28 ounce) can of whole tomatoes, undrained
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•1 (10 ounce) can of Rotel tomatoes, undrained
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•4 cups of chicken stock or broth
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•1 teaspoon of dried thyme
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•1 teaspoon of dried basil
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•Palmful of dried parsley
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•1/2 teaspoon white pepper
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•1/2 to 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
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•4 cups of uncooked, long grain rice
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•3 tablespoons of butter, cut into slices (can omit if using dark or mixed chicken)
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•1 pound of raw shrimp, cleaned and deveined
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•Old Bay seasoning
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•Chopped parsley, to garnish
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•Hot pepper sauce, for the table
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Read more: http://www.deepsouthdish.com/2008/10/jambalaya-with-chicken-smoked-sausage.html#ixzz3P0OI6IP3
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Under Creative Commons License: Attribution Non-Commercial No Derivatives
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