Description
This is an easy jambalaya recipe that i've been making for a long time. Many recipes call for serving the "sauce" over the rice, but i cook everything all together. (as long as your heat isn't too high, there should be enough liquid to cook the rice without making it gummy.) enjoy!
Ingredients
- Bell Pepper
- Onion
- Celery
- Jalapenos
- Garlic Cloves
- Dried Thyme
- Dried Basil
- Dried Parsley
- Dried Oregano
- Cayenne Pepper
- Hot Paprika
- Red Pepper Flakes
- Seasoning
- Sugar
- Salt And Pepper
- Andouille Sausage
- Boneless Skinless Chicken Breast
- Crushed Tomatoes
- Chicken Stock
- White Rice
- Olive Oil
- Butter
Instructions
- In a large pot, heat 1 t olive oil and add the sliced sausage and 1 / 2 of the grill seasoning
- Saute on medium-high until the sausage gets some color on it, then remove it and set it aside
- Add in the chicken and the rest of the grill seasoning and saute until the chicken is browned but not cooked through
- Remove the chicken from the pot and set aside
- Add the butter and a bit more olive oil to the pot and mix in the peppers, onions, celery and jalapenos
- Saute on medium heat until the vegetables are softened, about 8 minutes
- Add in the garlic and saute for an additional 2 minutes
- Stir in the cayenne, paprika, and red pepper flakes and saute for an additional minute to toast the spices
- Stir in the crushed tomatoes and chicken broth and bring to a simmer
- Stir in the thyme, basil, parsley, oregano, and sugar
- Simmer, partially-covered, over low heat for 20 minutes
- Return the sausage and chicken to the pot
- Stir in the rice
- Cook for an additional 20 – 30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through
- Taste for seasoning and add salt and pepper as desired