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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Jambalaya ŕ la Big Easy Recipe

4.8 stars - based on 2 votes
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This recipe for Jambalaya ŕ la Big Easy is from My Koch 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 c. chopped onion
1 c. chopped celery
1 c. chopped green bell pepper
4 T. butter
4 cloves garlic, finely chopped
4 c. chopped chicken, dark meat preferred
1 1⁄2 lbs. smoked beef sausage, cut in 1⁄2-inch rounds
2 1⁄2 c. diced fresh tomatoes
2 T. Creole seasoning
2 c. beef broth
1 1⁄2 c. uncooked long-grain white rice
Kosher salt and pepper, to taste
1⁄4 c. chopped Italian parsley
1⁄4 c. chopped scallions
Directions:
Directions:
In a large heavy-bottom pot, sauté the onions, celery, and bell pepper in butter over medium heat until the onions are translucent, about 8 minutes. Add garlic and continue to cook for 1 minute or until you can smell the garlic cooking.

Add the chicken and sausage and sauté for 2 minutes. Add the tomatoes and Creole seasoning and sauté for 2 more minutes. Add broth and rice. Stir and bring to a boil. Reduce heat, cover tightly, and simmer until rice is cooked, about 20–25 minutes.

Adjust seasoning with salt and pepper. Stir in parsley and scallions and serve immediately.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
From NOLA Chef Kevin Belton

 

 

 

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