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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cajun jambalaya Recipe

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This recipe for Cajun jambalaya is from The Gibson 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 tbsp. extra virgin olive oil
1 1⁄2 lbs. boneless skinless chicken
1 lb. andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1 green bell pepper, diced
1⁄2 tsp. dried thyme
1⁄4 tsp. dried oregano
1⁄4 tsp. paprika
1⁄2 tsp. salt
1⁄4-1⁄2 tsp. cayenne pepper (optional)
1 1⁄2 c. long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 c. chicken broth or 2 cups stock
8 oz. medium shrimp, peeled and deveined
2 tbsp. chopped fresh parsley
3 green onions, finely chopped
Directions:
Directions:
Preheat oven to 350°

In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

Add rice, tomatoes with juice, and broth; bring to a boil.

Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350° F for 40-45 minutes or until rice and chicken are done and tender.

Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink.

Enjoy!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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