Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs smoked sausage cut into 1 inch slices
1 chicken, boiled or roasted and diced or shredded
1 sweet onion, diced
1/4 bell pepper, diced
2 large garlic toes, smashed and minced
1 carrot, minced (optional)
2 celery ribs, minced (optional)
1 Tbsp tomato paste (optional)
1 Tbsp pureed Chipotle peppers in Adobo sauce (optional)
3 c rice (I use brown or aromatic)
6 c chicken stock (reserved from cooking chicken), vegetable stock, or water
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Directions: |
Directions:In a large Dutch oven or other heavy pot:
Brown sliced smoked sausage, over medium-high heat, remove from pot and drain;
In a little olive or vegetable oil, over medium-high heat, sauté vegetables until wilted and before browning ( adding garlic near the end) ;
Add raw rice to the vegetables and sauté over medium-high heat for 1 minute stirring constantly;
Immediately add stock or water and smoked sausage; cover and increase heat to high and once boiling, reduce to a simmer; cook without stirring or raising the lid; after 15 minutes, add chicken to the top of the mixture, and without stirring cover and simmer for another 10-15 minutes until the rice is just done.
Serve with bread and salad. Can be refrigerated for several days of left overs (or can made ahead, place in a casserole, covered with plastic wrap. When ready to serve, remove plastic and cover with tin foil and bake at 350 degrees for 1 hour or until warmed through. |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:1 hour (not counting prepping chicken) |
Personal
Notes: |
Personal
Notes: This is an easy 1-pot Creole/Cajun meal to serve crowds. Amounts are not exact; Recipe can be halved or doubled
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