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Jambalaya Recipe

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This recipe for Jambalaya is from The Bigras Family Cookbook, 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:  
2 tsp cooking oil
1-1/2 lbs boneless skinless chicken (I used 2 large breasts)
sprinkle salt
sprinkle pepper
3-4 hot Italian sausages
1 cup chopped onion
2 garlic cloves, minced
1 med green pepper, chopped
1-1/2 cups uncooked long grain white rice (Uncle Ben's is best)
28 oz canned diced tomatoes, with juice, broken up (I food processor them)
1-1/4 cups water
1/4 cup white wine
2 tsp. chicken bouillon powder
1 tsp salt
1/2 tsp ground coriander
1/8 tsp cayenne pepper
1 tsp Joe's Stuff or similar Louisiana spice mix (optional)
1/16 tsp pepper
1 bay leaf
12 medium shrimp, peeled and deveined
Directions:
Directions:
Prick sausages and boil.
Cut up chicken into 1 inch cubes.
Heat oil in large non-stick frying pan.
Add chicken, sprinkle with salt and pepper.
Sauté for about 5 minutes.
Cut up sausages, add to chicken.
Sauté for a couple of minutes to brown.
Remove chicken & sausage from pan.

Combine onion, garlic and green pepper in same frying pan.
Sauté until onion is soft.

Add next 11 ingredients. Stir together well.
Add chicken and sausage.
Cover and simmer for 20 to 25 minutes until rice is tender.
Discard bay leaf.

Add shrimp. Stir. Cook for about 5 minutes until shrimp turn pink.
Personal Notes:
Personal Notes:
Cathy McGee's recipe with some modifications

 

 

 

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