Ingredients: |
Ingredients: 4-6 Chicken Thighs (not Chicken Breast!)
2-4 Andouille Sausages, (optional: Cajun spiced Andouille Sausages)
1 Tbsp minced Garlic (I like to chop my own garlic for better flavor, but pre-minced works too)
1 White Onion
1 Bell Pepper (I use green, but any kind works)
5 Individual Celery Stalks (feel free to use more or less)
14oz can Diced Tomatoes
32oz Chicken Broth
2cups Long-Grain Rice
Italian Seasoning
Bay Leaves
Olive Oil
|
Directions: |
Directions:Prep:
Cut Chicken Thighs and Andouille Sausages
Dice Bell Pepper, Celery, White Onion
Mince Garlic
(I like to separate these ingredients into 3 bowls to make cooking things easier. Put the meat into a large bowl, put the onion and garlic into a second smaller bowl, and put the pepper and celery into a third bowl)
Cook:
Put about a Tablespoon of Olive Oil into a stock pot and set the burner to medium-high heat. Sauté the meat until the chicken looks cooked, then remove the meat from the pot and set it aside in a bowl using tongs or a slotted spoon. Leave the oil in the pot.
Add more oil if needed. Sauté the garlic and onion in the now meat-flavored oil until the onions caramelize, then add in the pepper and celery and sauté until cooked.
Add in your diced tomatoes, a few bay leaves, and several shakes of the Italian seasoning. Mix the meat back into the pot.
Add 32oz Chicken Broth and bring to a boil.
Once boiling, add your 2 cups of rice. Put the lid on the pot and let it simmer on low heat for at least 30 minutes.
Mix before serving. |
This recipe for Jambalaya is from