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New Orleans Jambalaya

21st.Century.Chef's picture
Ingredients
  Corn oil/Margarine 2 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Scallions 1⁄2 Cup (8 tbs), chopped
  Green bell pepper 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Chicken broth 2 Cup (32 tbs) (Either Homemade Or Canned)
  Tomatoes 1 1⁄2 Cup (24 tbs), chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Salt 1⁄2 Teaspoon
  Thyme/1/4 teaspoon dried thyme 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Bay leaves 2
  Brown rice 1 Cup (16 tbs) (Uncooked)
  Chicken breast halves 8 , skinned and boned
Directions

In a stockpot heat margarine over medium heat.
Add onion, scallions, green pepper, celery and garlic.
Saute for 5 minutes.
Add broth, tomatoes, parsley, salt, thyme, black pepper, cayenne pepper and bay leaves; cover.
Bring to a boil over medium heat.
Add rice and chicken; cover.
Cook over medium-low heat for 45 minutes, stirring occasionally.
Remove bay leaves.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled

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