jambalaya

Name: Jambalaya
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 2 tablespoon(s) vegetable oil; 1 pound(s) andouille sausage, sliced; 1-2 pound(s) chicken breast halves, skinless and boneless, cubed; 1 large onion, diced; 1 - bell pepper, diced; 3 - celery ribs, chopped; 4 clove(s) garlic, minced; 2 - bay leaves; 1 teaspoon(s) dried thyme; 1 teaspoon(s) dried oregano; 2 teaspoon(s) creole seasoning; 28 ounce(s) can crushed tomatoes with juice; 4 cup(s) chicken broth; 2 cup(s) uncooked long-grain rice; 1 pound(s) shrimp, peeled and deveined; 4 - green onions, chopped

13 Pinches 4 Photos

Allyson LeNorman

Updated on Apr 12, 2016

If you have a large stock or stew pot you can quadruple this recipe for larger batches if you have a gathering, party, or just want extras to freeze for later on. I personally quadruple everything (4X the ingredients) and 8 boneless skinless chicken breasts. You may add extra bell peppers and/or onions if you are missing celery and vice versa. I also add/use 2lbs of cooked peeled (tail off) shrimp and 2lbs langoustine lobster tails. You may also used any type of spicy smoked or kielbasa sausage. You may also add some Louisiana hot sauce, as little or as much as you like, for a little kick.

Rate

prep time 20 Min

cook time 40 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2 tablespoons vegetable oil
1 pound andouille sausage, sliced
1-2 pound chicken breast halves, skinless and boneless, cubed
1 large onion, diced
1 - bell pepper, diced
3 - celery ribs, chopped
4 cloves garlic, minced
2 - bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons creole seasoning
28 ounces can crushed tomatoes with juice
4 cups chicken broth
2 cups uncooked long-grain rice
1 pound shrimp, peeled and deveined
4 - green onions, chopped

How To Make jambalaya

Step 1

Heat oil in a Dutch oven or large stew/stock pot over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside. Cook chicken until browned and cooked through. Remove with slotted spoon; set aside.

Step 2

Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage and chicken, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
Step 3

Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
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