Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

Jambalaya




Source of Recipe


Unknown


List of Ingredients




3 Tbsp olive oil
2 ribs celery
1 white onion, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 small green bell pepper, diced
1-2 jalapeno peppers, seeded and finely chopped (optional)
4 clove garlic, minced
2 boneless, skinless chicken breasts, cut in bite-sized pieces
1 lb andouille sausage, thinly sliced into rounds
3 c chicken stock
1 can (14 oz.) crushed tomatoes
1½ c uncooked white or brown rice
1-2 Tbsp cajun or creole seasoning, to taste
1 bay leaf
1 tsp dried thyme, crushed
¼ tsp cayenne pepper
1 lb raw shrimp, peeled and deveined
1 thinly-sliced okra (optional)
Salt, black pepper and additional cajun seasoning, to taste

Recipe



Heat 2 Tbsp. olive oil in a large saute pan over medium high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining Tbsp. oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes or until chicken is no longer pink and is mostly cooked.

Add the checken stock, tomatoes, rice, Cajun spice, bay leaf, thyme and cayenne. Stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes or until rice is cooked, stirring occasionally.

Once the rice is tender, add in the shrimp and okra. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked. Remove bay leaf and season the jambalaya with salt, pepper and additional Cajun spice, if desired.