JAMBALAYA

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½ lb. diced chicken breast, ½ lb. sliced andouille sausage, smoked ½ lb. Shrimp 1 c Diced, medium red pepper 1 c Diced, medium yellow pepper 1 c Diced, medium orange pepper 1 c Diced, medium, sweet onion 1 c diced celery 2 T minced garlic 2 T minced, jalapeno 6 T olive oil 1 cup rice 1 c. Diced Tomato 1 c crushed tomato 2 C chicken broth Salt and pepper to taste Cajun Seasoning to taste

Heat large cooking saute pan or pot with 3 T of olive oil. Add diced chicken, brown and add sausage. Cook until chicken is ¾ the way cooked. Remove from pan and reserve. Add remaining olive oil, add peppers, onions and celery. Sweat vegetables, on medium heat. Once onions have become translucent, add garlic and jalapeno. Add rice, tomatoes and chicken broth. Reduce to a low heat, stir and cook for 45 min or until the rice is tender. Add chicken, sausage and shrimp. Season and cook on low until rice is soft and your desired flavor is achieved.

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