Ingredients: |
Ingredients: 2 tablespoons olive oil
1 onion (chopped)
2 bell peppers (chopped, any color, or mix and match for prettiness)
1 can (14.5 ounces) regular diced tomatoes, undrained
1 cup of chicken stock
1/4 cup of water
1 package of Zatarains Jumbalaya Mix
1 cooked rotisserie chicken (shredded)
1 package (12 ounces) andouille sausage, sliced (or any smoked Johnsonville sausage if andouille isn't available)
3/4 pound of shrimp (optional)
1 French Bread loaf (or pitas, tortillas, flatbread, etc)
1/4 cup of chopped parsley
Tony Chechere's seasoning (to taste, maybe 3-4 tablespoons)
Louisiana Hot Sauce (to taste)
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Directions: |
Directions:1) Heat oil in a large pot. Add onions and bell peppers, cook and stir 10 minutes until vegetables begin to soften
2) Stir in can of tomatoes (undrained), chicken stock, water, and Jambalaya mix. Bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes. Add creole seasoning (Tony Chechere's is the best).
3) Stir in shredded chicken, sliced andouille sausage, and peeled shrimp (can add these later if you don't want to overcook shrimp). Cover and cook on low for 25 minutes, stirring occasionally to keep rice from sticking on the bottom. Add Hot Sauce to taste, maybe 3-4 tablespoons. Not too much, you can always add more heat later.
4) Remove from heat, add parsley (if desired), let it stand for 5 minutes.
5) Spoon up into a bowl with bread on the side, or stuff a pita/tortilla, season with Creole spices and/or hot sauce as desired.
Enjoy! |
This recipe for Jumbalaya is from