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Cajun and Creole   -   Jambalaya   adapted from Storm

Description  
Ingredients
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Thyme
  • 2 Chicken Breast -- cubed
  • 2 Teaspoons Vegetable Oil
  • 1 1/2 Cups Celery -- chopped
  • 1 1/2 Cups Onion -- chopped
  • 1 1/2 Cups Green Pepper -- chopped
  • 2 Cloves Garlic
  • 1/2 Pound Tasso -- chopped
  • 6 Ounces Andouille -- sliced
  • 1 Pound Stewed Tomatoes
  • 8 Ounces Tomato Sauce
  • 1 Cup Chicken Broth
  • 1/2 Pound Shrimp
  • 1/2 Cup Green Onion -- chopped
  • 5 Cups Cooked Rice
Directions Mix salt, cayenne, pepper, and thyme in a bowl, roll chicken in mixture to coat.
In dutch oven, heat oil, saute chicken, when thoroughly cooked add celery, onions and peppers & garlic, saute until limp. Add Tasso, andouille, tomatoes, tomato sauce, and chicken broth. Stir until mixture bubbles.
Reduce heat and simmer until tomatoes have cooked down.
Add shrimp, and cook until they are opaque. Add green onions and enough rice so that mixture is neither soupy nor dry.
Serves 1
Time to Make 0:00



Printer version   3 Votes - Yum: 3.33333, Easiness: 2.33333, Speed: 2.33333, Overall: 2.66667 Rate this recipe

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