Monday, July 30, 2012

Kathy's Jambalaya

You'll need:

olive oil
1/2 to 1 cup each onions, peppers and celery, chopped or diced fine (use as many colors of bell peppers as you can find)
2 tbsp chopped garlic
1/2 lb chicken, cubed
1/2 lb small to medium sized shrimp, peeled
1/2 lb andouille sausage, diced or sliced
1 cup rice (use any kind of rice, including brown rice - a gourmet rice mix works really well)
3 cups chicken stock
1/2 to 1 cup chopped or diced tomatoes
3 bay leaves, crumbled
1 tsp to 1 tbsp creole or cajun seasoning (to taste)
salt and pepper to taste

Cover the bottom of a large, heavy skillet or dutch oven with olive oil. Add onions, peppers, celery and garlic and saute over medium high heat until translucent. Add chicken, shrimp, andouille and rice and saute until chicken is cooked and the rice begins to toast a bit. Add the rest of the ingredients and simmer (covered) until the rice is tender (45 minutes or so).

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