Jambalaya
photo by Lavender Lynn
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 59.14 ml oil
- 3 chicken breasts, boneless and cut into bite sized pieces
- 3 link andouille sausages, about 1/2 lb, sliced
- 473.18 ml onions, chopped
- 236.59 ml celery, chopped
- 236.59 ml green pepper, chopped
- 118.29 ml red pepper, chopped
- 4 garlic cloves, chopped
- 709.77 ml rice, long grained, white
- 1182.95 ml stock
- 236.59 ml tomato juice
- 9.85 ml seasoning salt
- 14.79 ml paprika
- 236.59 ml green onion, chopped
directions
- Season and brown chicken in oil over med-hi heat. Add sausage and saute with chicken. Remove both from pot.
- Saute onions, celery, peppers and garlic to desired tenderness. Return meats to pot. Add liquid and seasoning, bring to boil.
- Add paprika and rice, return to boil. Cover and reduce heat to simmer.
- Cook for a total of 25 minutes. BUT, after 10 minutes of cooking, remove cover and quickly turn rice from top to bottom of pot completely.
- Add green onions for garnish before serving.
- For SEAFOOD Jambalaya, add cooked seafood when rice is cooked. Warm and serve.
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Reviews
RECIPE SUBMITTED BY
Linky
Whitewater, Wisconsin