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Jambalaya Recipe

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This recipe for Jambalaya is from The 2006 Intermatic 115th Anniversary 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:  
1 T. – olive oil
½ lb. – chicken, cooked & diced
6 oz. – Kielbasa (we use Mexican Andoule Sausage)
1½ c. – onion, finely chopped
½ c. each – red, green & yellow bell pepper
1½ c. – long grain rice
¼ c. – fresh parsley, chopped
½ tsp. – dried thyme
½ tsp. – black pepper
¼ tsp. – red pepper flakes
1 c. – water
2 (15 oz.) cans – tomatoes, diced
½ lb. – shrimp
¼ tsp. – hot sauce (we use Louisiana hot sauce)
2 (16 oz.) cans – chicken broth
1 tsp. – parsley
Directions:
Directions:
Heat oil in large Dutch oven over medium heat. Add chicken, Kielbasa, onion, and bell peppers. Sauté for 5 minutes or until vegetables are tender, stirring frequently. Add rice, sauté for 2 minutes stirring constantly. Add thyme, black pepper, red pepper and sauté for 1 minute. Add water, broth and diced tomatoes. Cover and bring to a boil over medium heat. Reduce heat to medium low and simmer for 15 minutes. Add shrimp and cook 5 minutes or until shrimp are done. Remove from heat and stir in parsley. This is almost the consistency of soup and best served in a bowl.

 

 

 

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