jambalaya
Jamalaya is a Louisiana Creole favorite! You can serve this as an appetizer in a smaller portion or as the main entree! Bon Appetit!
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
6-8 entree size, 12 appetizer size
Ingredients
- 1 pound shrimp
- 1 pound andouille sausage
- 1 pound chicken breasts, boneless and skinless
- 1 cup celery, medium diced
- 1 cup onion, medium diced
- 1 cup green onion, small diced
- 1 cup bell pepper, finely diced
- 2 cloves garlic, minced
- 3 teaspoons olive oil, extra virgin
- 1 tablespoon creole seasoning
- 1 can tomatoes, small diced
- 2 cans tomato sauce
- 1 cup water
- 1/2 teaspoon cayenne pepper
- - salt to taste
How To Make jambalaya
-
Step 1In a Dutch oven or 2 quart stock pot, cook rice until light and fluffy. Note: you may use a rice cooker. -
Step 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.
-
Step 3Season chicken breast with salt and pepper, pan fry in olive oil lightly browned on each side and cut into 2" cubes. Set aside.
-
Step 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.
-
Step 5Gradually add shrimp, chicken and sausage; cook until shrimp are pink.
-
Step 6Spoon Jambalaya mixture into cooked fluffy rice. Cook on low heat for 10 minutes.
- 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:
Other Main Dishes
Category:
Other Appetizers
Ingredient:
Chicken
Culture:
Cajun/Creole
Method:
Stove Top
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