Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp. cooking oil, divided
2 Tbsp. Creole Spice Mix **see recipe**
10 oz. andouille sausage, sliced into rounds
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 onion, diced
1 lb. uncooked shrimp, peeled and deveined
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
2 stalks celery, finely chopped
1 14 oz. can crushed tomatoes
3 c. low sodium chicken broth
1/2 teas. hot sauce
2 teas. Worcestershire sauce
1 1/2 c. uncooked white rice (long or short grain)
GARNISH: sliced green onion and chopped parsley
4 cloves garlic, minced
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Directions: |
Directions:Heat 1 Tbsp. oil in a large pot over medium heat.
Season the sausage and chicken with half of the creole seasoning.
Brown the sausage, remove, and set aside.
Add the other 1 Tbsp. oil to the pot and saute the chicken until lightly browned.
Remove and set aside.
Saute the onion, peppers, and celery until soft.
Add the garlic and cook until fragrant. (30-45 sec.)
Stir in the tomatoes, hot sauce, Worcestershire sauce, and the remaining creole seasoning. Stir in chicken and sausage.
Add the rice and chicken broth, bring to a boil. Then reduce heat to low-medium.
Cover and let simmer about 20-25 minutes until liquid is absorbed and rice is tender. Stir occasionally.
Place the shrimp on top of the Jambalaya mixture. Stir gently and cover.
Simmer with occasional stirrings, until the shrimp are cooked through, about 6 minutes.
Season with a little extra salt and pepper, if desired.
Adjust "heat" with extra hot sauce, creole seasoning, or Cayenne pepper.
Serve immediately with sliced green onions and parsley. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: I often serve this on football Sundays. Great with cornbread or Italian bread.
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