 |
 |
 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
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version