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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jambalaya Recipe

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This recipe for Jambalaya, by , is from Donna Kelley and Family Recipes 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!

Contributor:  
Contributor:  
Jessica Vogel

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. Olive Oil Divided
2 Boneless Skinless Chicken Breasts Cut into Bite Sized Pieces
1 Lb. Andouille Sausage Thinly Sliced
1 Small Green Bell Pepper Diced
1 Small Yellow Bell Pepper Diced
1 Small Red Bell Pepper Diced
2 Stalks Celery Diced
1 Jalapeno Pepper Seeded and Finely Chopped
1 White Onion Diced
4 Cloves Garlic Peeled and Minced
1 14 Oz. Can Crushed Tomatoes (Fire Roasted Add a Nice Flavor)
3-4 Cups Chicken Stock
1 Cups Uncooked Long Grain White Rice
2 Tbsp. Cajun or Creole Seasoning
1 Tsp. Dried Thyme
Tsp. Cayenne Pepper
1 Bay Leaf
1 Lb. Large Shrimp Peeled and Deveined
1 Cup Okra Thinly Sliced
Kosher Salt
Ground Black Pepper

Optional Garnishes
Fresh Parsley Chopped
Green Onions Thinly Sliced
Hot Sauce

Directions:
Directions:
Heat 1 tbsp. olive oil in stock pot or very large, deep saute pan over medium high heat. Add the chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cook through and the sausage is lightly browned. Transfer to clean plate and set aside.

Add remaining 2 tbsp. olive oil to pot/pan. Add bell peppers, jalapenos, celery, onion and garlic. Saute 6 minutes, stirring occasionally, until onions are softened.

Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium low, cover and simmer for about 25-30 minutes or until rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.

Add the shrimp, okra and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage. Remove and discard the bay leaf.

Season to taste the jambalaya with salt, pepper and additional Cajun seasoning if needed. Remove from heat. Serve warm.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
55 Minutes
Personal Notes:
Personal Notes:
Serve with love!

 

 

 

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