Parade Magazine Cookbook Jambalaya

READY IN: 55mins
SERVES: 12
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
  • In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
  • Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
  • Add shrimp and cook for about 5 minutes.
  • Top with lemon wedges and sliced green onions.
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