Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small red onion, chopped
1 sweet red pepper, chopped
3 cloves garlic, minced
1 cup (250 mL) long grain white rice
2 tbsp. (25 mL) Creole seasoning *
1 pkg. (900 mL) chicken broth
1 can (796 mL) diced tomatoes
1 tbsp. (15 mL) Worcestershire Sauce
1 pkg. (500 g) hot Italian sausage, sliced crosswise in ½-inch (1 cm) thick slices
1 lb. (454 g) boneless skinless chicken (combination of breasts and thighs)
2 tbsp. (25 mL) chopped fresh chives (optional)
2 tbsp. (25 mL) olive oil
Emeril's ESSENCE Creole Seasoning recipe in this book
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Directions: |
Directions:In large nonstick frying pan, heat oil over medium-low heat. Cook onion, red pepper, and garlic in the oil for 4 to 6 minutes or until softened. Stir in rice and Creole seasoning until coated. Add chicken broth, tomatoes including juice. Worcestershire sauce, and ½ cup of water. Bring to a boil. Reduce heat to medium; cook uncovered for 10 minutes. Add sausages and cook for 5 to 7 minutes, turning sausage once or twice, or until sausages are almost cooked through. Stir in chicken; cook for 2 minutes or until rice, sausages, and chicken are cooked through. Serve sprinkled with chives. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:45 mins |
Personal
Notes: |
Personal
Notes: The original recipe calls for shrimp. Stephanie uses chicken instead as not everyone likes shrimp. Brenda and Linda would use shrimp as their families like them. Some of both would also work.
Stephanie also adds some of the following a can of black beans, can of lentils, corn, chopped celery, and/or salsa.
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