Jambalaya
photo by Mr Dan1960
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 whole chicken, cut up and de-boned
- 24.64 ml paprika
- 44.37 ml olive oil
- 236.59 ml onion, diced
- 236.59 ml green bell pepper, diced
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 453.59 g smoked sausage, sliced like thick circles
- 822.13 g crushed tomatoes
- 768.91 ml chicken broth
- 473.18 ml long-grain rice
- 9.85 ml dried thyme, crumbled
- 7.39 ml sea salt (to taste)
- 2.46 ml coarse black pepper
- 1.23 ml Tabasco sauce
- 453.59 g bulk pork sausage, fried crumbled, the hot style
directions
- Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in smoked sausage, tomatoes, bay leaf, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in bulk pork sausage and cook about 3 minutes longer.
- Serve Hot and "Laissez Les Bon Temps Roulez"!
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RECIPE SUBMITTED BY
Mr Dan1960
St. Louis, 65