Jambalaya

"I originally got this recipe from Anne Lindsay's Light Kitchen and tweaked it to my taste. It is delicious and always a hit."
 
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Ready In:
1hr 30mins
Ingredients:
21
Serves:
8
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ingredients

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directions

  • In a large Dutch oven, melt butter over medium-high heat; cook onion, celery and garlic until softened. Add green and red pepper, bay leaves, oregano, thyme, salt, pepper and cayenne. Cook until all softened and remove from pot.
  • Add sausage to the pot and start to brown; add chicken. When they are starting to brown well, add vegetables back to the pot.
  • Add rice and stir well. Add tomatoes, tomato sauce and stock; bring to boil. Stir in shrimp.
  • Bake, covered in a 375 degree oven for 40 minutes or until rice is tender. Discard bay leaves.
  • Sprinkle individual servings with parsley and green onions.

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Reviews

  1. This was delicious. I did have to add a little more liquid for the rice to cook enough. This makes a huge amount and I will be freezing some of the leftovers in vacuum boiling bags to bring camping. This will make a hearty meal after hiking all day. Thanks for a great recipe!
     
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RECIPE SUBMITTED BY

I've always loved to cook and faced a new challenge seven years ago when my family had to go gluten free due to celiac disease. Not a lot about my cooking had to change, I just had to use some different ingredients - but finding them (and confirming that they were gluten free) has been an ongoing adventure. My favourite cookbooks (and I'm a cookbook hound) are anything Canadian Living - I also subscribe to their magazine because they always have marvellous recipes!
 
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