"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Jambalaya Recipe

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This recipe for Chicken Jambalaya, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue (Musholt) Bruns
Added: Monday, March 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp canola oil
1 C coarsely chopped andouille sausage
1 medium onion - chopped
1 rib celery - chopped
1 green bell pepper - chopped
6 boneless, skinless, chicken thighs (about 1 1/2 lbs) cut into 1" chunks
2 garlic cloves, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground red pepper
1 can (14 oz) whole tomatoes
1 can(14 oz) tomato sauce
2 cups chicken broth
4 scallions, chopped
1 cup long-grain white rice

Directions:
Directions:
Heat oil in large skillet over medium heat. Saute sausage for 8 min or until crisp around the edge. Saute onion, celery and bell pepper for 5 min. or until soft. Increase heat to menium-high and add chicken. Saute 8 min or until light brown. Reduce heat to medium, stir in garlic, thyme, oregano, salt, black and red pepper and saute for 3 min longer. Simmer on low; stir in the tomatoes with juice, tomato sauce, broth, and scallions. Bring to a simmer then pour into a large crock pot. Cover and cook on low approximately 4-5 hours. Cook rice using directions on box. Mix in rice or serve over rice. I usually double the recipe.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I serve this every year at our Mardi Gras party.

 

 

 

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