Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs chicken, cooked and chopped into bite-sized pieces
1/4 cup chicken broth
1 lb Andouille sausage (hot), cooked or smoked and sliced into bite-sized pieces
2 cups long grain white rice
2 cans beef consommé
1 bunch green onions, chopped
1 large onion, chopped
1 bunch of celery, chopped
1 t. garlic, chopped
2 bell peppers, chopped (yellow and orange add good color and flavor)
28 oz can chopped tomatoes, un-drained* (or two fresh tomatoes, chopped)
2 Tablespoons olive oil
Black pepper to taste
Tabasco and Tony Chachere's, to taste (start with 2 Tablespoons of each)
~ ½ T ground red pepper
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Directions: |
Directions:1) Select a large pot with a well-fitting lid. Something about 8-12 inches in diameter and 8-12 inches high is good.
2) Sauté the onions, garlic, celery, and bell pepper in the pot with the olive oil.
3) Add the remaining ingredients in layers. Pour the rice in an even layer over the sautéed vegetables. Add the chicken in an even layer, then a layer of sausage. Top with the tomatoes and green onions.
4) Stir together the chicken broth, beef consume, and spices. Pour over the top.
5) Bring to a boil; lower heat; cover. Simmer at a low heat for an hour.
6) After an hour, check that the rice is done. Stir all the ingredients together, replace the lid, and wait 5 – 15 minutes.
7) Serve with soft fresh Italian bread and salad.
(*) At altitude, don’t drain the tomatoes; the extra liquid is needed for the rice. At sea level, drain the tomatoes.
It is important to layer the jambalaya ingredients as directed. This ensures that the rice neither burns nor dries out. |
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Number Of
Servings: |
Number Of
Servings:Approx. 8-10 servings |
Preparation
Time: |
Preparation
Time:90 minutes, including simmering |
Personal
Notes: |
Personal
Notes: This recipe is from the grandmother of a high school friend.
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