It is almost Fat Tuesday - which means Jambalaya!! This is a great recipe to make on Sunday and have throughout the week for lunches. So yummy and not too tricky to make.
3 cups chicken broth
3-4 pound whole chicken - I used a chicken from Costco
2 medium onions chopped
3 cloves minced garlic
2 tablespoons coarse salt
28 ounces canned whole pealed tomatoes
1 tablespoon allspice
1 tablespoon thyme
1 teaspoon basil
1 teaspoon oregano
1 teaspoon hot sauce
1/4 cup vegetable oil
1 1/2 cups celery
1 green bell pepper chopped
2 pounds kielbasa or andouille sausage, sliced - turkey sausage works fine
3-4 pound whole chicken - I used a chicken from Costco
2 medium onions chopped
3 cloves minced garlic
2 tablespoons coarse salt
28 ounces canned whole pealed tomatoes
1 tablespoon allspice
1 tablespoon thyme
1 teaspoon basil
1 teaspoon oregano
1 teaspoon hot sauce
1/4 cup vegetable oil
1 1/2 cups celery
1 green bell pepper chopped
2 pounds kielbasa or andouille sausage, sliced - turkey sausage works fine
2 cups long grain rice
1 pound medium shrimp peeled, deveined and tails removed - I omit the shrimp often...
1 red bell pepper chopped
In a large dutch oven, combine chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.
Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.
In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.
1 red bell pepper chopped
In a large dutch oven, combine chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.
Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.
In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.
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