jambalaya

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By Carol Davis
from Silver City, NM

This is my Grandmother's recipe, I just healthied it up a little.

serves 6-8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For jambalaya

  • 1 Tbsp
    olive oil
  • 1 lb
    skinned, boned chicken breasts, diced
  • 6 oz
    turkey kielbasa, halved lengthwise and sliced (about 1-1/2 cups)
  • 1 1/2 c
    finely chopped onion (1 large or 2 medium)
  • 1
    diced red bell pepper
  • 1
    diced green bell pepper
  • 1
    diced yellow bell pepper
  • 1 1/2 c
    uncooked long grain rice (i use brown basmati)
  • 1 tsp
    dried thyme
  • 1 tsp
    black pepper
  • 1/2 tsp
    ground red pepper
  • 1 c
    water
  • 32 oz
    carton of chicken broth (i use the organic imagine brand)
  • 2 can
    (14.5 ounce) diced tomatoes, undrained
  • 1/2 lb
    medium shrimp, peeled and deveined
  • 1 tsp
    hot sauce
  • 1/4 c
    chopped fresh parsley
  • 1 can
    black beans

How To Make jambalaya

  • 1
    Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; saute 5 minutes or until vegetables are tender, stirring frequently.
  • 2
    Add rice; saute 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; saute 1 minutes.
  • 3
    Add water, broth, and tomatoes; bring to a boil over medium high heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until rice is done.
  • 4
    Add shrimp, black beans, and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

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