Poorman's Jambalaya
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
-
Season Mix
- 4 small whole bay leaves
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cumin
- 1 teaspoon black pepper
- 1⁄2 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
-
Remaining Ingredients
- 4 tablespoons butter or 4 tablespoons margarine
- 1 1⁄2 cups boneless skinless chicken breasts (cut into chunks)
- 2 cups andouille sausages, cut into chunks
- 1 1⁄2 cups diced onions
- 1 1⁄2 cups diced celery
- 1 cup green bell pepper, diced
- 1 cup converted rice, uncooked
- 4 cups chicken broth
directions
- Thoroughly combine season mix ingredients in a small bowl and set aside.
- In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
- Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
- Add onion, celery, bell pepper and season mix.
- Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
- Stir in rice and cook 2 minutes, stirring well.
- Add the chicken broth, stir well.
- Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
- Remove bay leaves and serve.
- NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
- I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.
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