It was so incredibly delicious! I know I say that about everything but dude, this is going in my repeat recipe list, which is quite a feat as I tend to try new recipes way more than repeat old ones. There are quite a handful of ingredients and it is time consuming, but it is more than worth it in my opinion (and my husband's!).
If you don't want all the meat, that's fine. The original recipe called for pork sausage and shrimp, neither of which we used and we did not feel like we were missing anything.
Jambalaya
Adapted from here
Serves 6-8
Ingredients
12oz andouille sausage, diced
12 oz turkey bacon, diced
12oz andouille sausage, diced
12 oz turkey bacon, diced
1 oz butter
2 boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
2 celery stalks, diced
1 large onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1/2 tsp dried thyme
1 dried bay leaf
2 1/4 tsp paprika
1/2 tsp cayenne pepper (didn't have, substituted chili powder)
2 1/4 cups brown rice
1 15oz can crushed tomatoes
2 1/2 cups rich chicken broth
Steps
- Preheat a large cast-iron pot over high heat. Lower the heat to medium and add the sausage, bacon and butter. Cook the meat as evenly as possible, stirring slowly, until the fat is released.
- Season the chicken with salt and pepper, add it to the pot. Once the chicken has browned, about 5 minutes, add the onions and cook for 15 minutes. Add the bell pepper, celery and garlic. Continue to stir, allowing the ingredients to brown without burning, about 5 minutes. Once the chicken is cooked, remove & shred, then add back to pot.
- Add the thyme, bay leaf, paprika, cayenne, and rice. Keep stirring for 5 to 7 minutes over medium heat.
- Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer until rice is almost cooked through, about 25 minutes.
-Season to taste and enjoy!
2 boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
2 celery stalks, diced
1 large onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1/2 tsp dried thyme
1 dried bay leaf
2 1/4 tsp paprika
1/2 tsp cayenne pepper (didn't have, substituted chili powder)
2 1/4 cups brown rice
1 15oz can crushed tomatoes
2 1/2 cups rich chicken broth
Steps
- Preheat a large cast-iron pot over high heat. Lower the heat to medium and add the sausage, bacon and butter. Cook the meat as evenly as possible, stirring slowly, until the fat is released.
- Season the chicken with salt and pepper, add it to the pot. Once the chicken has browned, about 5 minutes, add the onions and cook for 15 minutes. Add the bell pepper, celery and garlic. Continue to stir, allowing the ingredients to brown without burning, about 5 minutes. Once the chicken is cooked, remove & shred, then add back to pot.
- Add the thyme, bay leaf, paprika, cayenne, and rice. Keep stirring for 5 to 7 minutes over medium heat.
- Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer until rice is almost cooked through, about 25 minutes.
-Season to taste and enjoy!
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