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Jambalaya Recipe

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This recipe for Jambalaya is from The Midwest Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
1 yellow onion, finely chopped
1 red or yellow bell peppr, seeded and diced
2 celery stalks, diced
1 lb smoked ham (optional) diced
1 lb sausage (smoked or andouille)
1/2 lb cooked, diced chicken (optional)
3 cloves minced garlic
2 large bay leaves
1 1/2 tsp minced fresh oregano
1 tsp minced fresh thyme
1/4 tsp cayenne pepper
3/4 c. chopped green onion
1 can diced tomatoes with juice
1 1/2 c. chicken stock
1 c. uncooked long grain rice
sea salt and fresh ground pepper
Directions:
Directions:
In a deep, non-reactive pan with a tight fitting lid, warm the oil over medium heat. Add red or yellow pepper, onion, celery, and ham or sausage, if using. Saute 10-15 minutes until vegetables are soft, stirring frequently.
Add the garlic, bay leaves, oregano, cayenne, and thyme and cook 1-2 minutes until the garlic releases its fragrance. Add 1/2 c. of the green onions, chicken, tomatoes, stock, and rice. Stirwell and season with salt and black pepper. Raise the heat to medium high and brinhg to a boil.Immediately reduce heat to low. Stir well, scraping bottom to make sure nothing sticks.Cover tightly and cook 20 minutes or until rice is tender and liquid is absorbed.
Remove from heat and let stand 5 minutes. Discard bay leaves and flukk with a fork.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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