Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large onion, diced
1 large green bell pepper, diced
1 stalk celery, finely sliced
1 lb. smoked sausage, cut into 1/4-inch slices
1 to 2 cups shelled & deveined cocktail shrimp
1 tbsp olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 (10 1/2 oz) cans French onion soup, undiluted
1 (14 1/2 oz) can chicken broth
2 to 3 tsp Creole seasoning (Tony Chachere's Original Creole Seasoning works great!)
Garnish: fresh cilantro sprigs
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Directions: |
Directions:Begin browning the sausage & it will begin leaving a little oil in the Dutch oven. Add the vegetables and saute first 6 ingredients 4 to 5 minutes or until sausage is browned. Don't overcook the onions or bell peppers or they will just "melt" away.
Stir in chicken and next 6 ingredients. To save time, simply buy a whole rotisserie chicken at grocery store.
Bake, covered, at 350 degrees for 40 minutes, stirring after 30 minutes. The rice will absorb the seasoned liquid. Garnish if desired. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: When Honey went to Houston to go shopping with Sarah right before Garrett was born, Emily and I experimented with this recipe. It was fun cooking something together that we both liked, but had never cooked.
Since, I have made a few "adjustments" to the "original" recipe by adding celery and shrimp. To make a very rich and deep flavor, boil a whole chicken with herbs and celery sticks until done. Remove the chicken to cool. Bring broth to a moderate boil and reduce to about 2 cups. Substitute that rich broth for the canned chicken broth.
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