creole chicken jambalaya
One of my favorite recipes. When I started cooking I HATED shrimp and wanted no recipe with it in it. This was great! Add more Tobasco if you want more heat.
prep time
15 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- - 1/4 cup vegetable oil
- - 2 medium onions, chopped
- - 6 green onions, chopped
- - 2 medium green peppers, chopped
- - 2-3 chicken breasts, skinless/boneless, chopped into bite size pieces
- - 1/2 lb cooked ham, cubed
- - 1/2 lb smoked of polish sausage, cut into 1/2 inch slices
- - 1 can (16oz) tomatoes, cut into pieces, undrained
- - 1 can (6oz) tomato paste
- - 1 teaspoon salt
- - 1-3/4 cup uncooked rice
- - 1/2 cup water
- - 3/4 teaspoon tabasco pepper sauce (more to taste)
How To Make creole chicken jambalaya
-
Step 1In a large saucepan or Dutch oven heat oil. Add chicken and brown on all side, about 10 minutes. Add ham, sausage, tomatoes, tomato paste, and salt. Cover and simmer 10 minutes.
-
Step 2Add onions, green onions, and peppers; cook 10 minutes or until tender.
-
Step 3Add rice and water. Cover. Simmer 1 hour or until chicken is done; stir frequently. Add additional water if rice begins to stick to bottom or pan. Before serving add Tobasco.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Main Dishes
Category:
Pork
Ingredient:
Chicken
Culture:
Cajun/Creole
Method:
Stove Top
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