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Jambalaya With Meat And Veggies

For the creole seasoning:
  Dry oregano 1 Tablespoon
  Dry basil 1 Tablespoon
  Dry thyme 1 Tablespoon
  Granulated garlic 1 Tablespoon
  Onion powder 1 Tablespoon
  Paprika 1 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Black pepper 1 Teaspoon
  Kosher salt 2 Tablespoon
For the jambalaya:
  White long grain rice 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Red bell pepper 1⁄4 , julienned
  Green bell pepper 1⁄4 , julienned
  Yellow bell pepper 1⁄4 , julienned
  Celery stalks 2 , julienned
  Sweet onion 1⁄2 , julienned
  Garlic 1 Tablespoon
  Chicken breast 8 Ounce
  Shrimp 8 Ounce, peeled and deveined
  Andouille sausage 5 Ounce
  Olive oil 4 Teaspoon
  Chicken stock 1 Cup (16 tbs)
  Tomatoes 1⁄2 Cup (8 tbs) (whole peeled canned tomatoes in juice)
  Salt and pepper To Taste
  Hot sauce/Tabasco sauce To Taste
  Green onions 1 Tablespoon, chop

1. Cook the rice with water in a rice cooker.
2. In a pan, add a teaspoon of olive oil and brown the peppers, celery, garlic and onions. Season with a tablespoon of the creole seasoning.
3. Season the shrimp and chicken on all sides with the creole seasoning.
4. In 4 separate saute pans, add a teaspoon of olive oil to each and place cook chicken in 1 pan, the shrimp in another and the sausage in the last pan.
5. Once the chicken, shrimp and sausage are are cooked through, cut them up and add them to the vegetables.
6. Add chicken stock and tomatoes to the pan and cook down. Add hot sauce and adjust seasonings.

7. Serve the jambalaya in a bowl with rice and garnish with green onions.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
80 Minutes
Ready In: 
110 Minutes

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