Sunday, February 7, 2010



2 Tbsp olive oil
1 medium red onion, chopped or 4 green onions, chopped
1 each medium green and orange bell pepper, chopped
1/2 C diced celery, greens included
2 small garlic cloves, chopped
1 can (14 1/2 oz) fire roasted diced tomatoes, undrained
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
1 lb boneless skinless chicken thighs (or breasts) cubed, seasoned (see below)


Season Chicken:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix above ingredients together in a bowl and combine with chicken. Work in seasoning well.

Jambalaya Directions:

In a large deep cast iron skillet heat oil over high heat. Add onion, pepper and celery, cook 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.

Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and additional chicken seasoning.

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