Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large boneless skinless chicken breast, diced • Salt and pepper to taste
1/4 cup vegetable oil
1-pound Andouille smoked sausage, cut into 1/4-inch slices
5 tablespoons Butter
large onion, chopped • 8 cloves garlic, minced
2 green bell pepper, seeded and chopped
4 ribs of celery, chopped
1/4 cup Worcestershire sauce
1/2 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups Chicken Broth
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen or fresh sliced okra
20 dashes of your favorite Louisiana Hot Sauce
4 green onions, sliced, white and green parts
2 cups of rice, uncooked
1/2-pound small shrimp, peeled, deveined and cooked
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Directions: |
Directions: 1. Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove.
2. Add the sausage and cook until browned, then remove.
3. Return the Dutch oven to low heat and add the butter until its melted. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
4. Add Worcestershire sauce, Louisiana hot sauce salt and pepper, to taste and parsley. Higher heat to medium and cook, while stirring frequently, for 10 minutes.
5. Add 4 cups of chicken stock and rice and mix until it is incorporated.
6. Add the chicken and sausage, tomatoes, okra and shrimp.
7. Bring to a boil, then reduce the heat to a low, cover, and simmer for 15-20 minutes or until your rice is completely cooked.
8. Just before serving add the green onions and chopped parsley. (best served with cornbread) |
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Number Of
Servings: |
Number Of
Servings:8 |
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