I’ve been meaning to post this recipe for Jambalaya for some time now, so here it is, finally! I was pretty impressed with the flavor in this recipe. We are not huge on really spicy foods, especially because we want to make it enjoyable and kid-friendly. You can always add more spices or use spicier sausage, I think we used Italian sausage which turned out to be a little too spicy for most of our kids, we will use something even more mild next time. Other than that, this dish turned out to be a great tasty family meal that we all enjoyed.
Jambalaya
Ingredients:
2 teaspoons shortening
1 cup finely chopped onion
1 cup green pepper, chopped
1 cup celery, chopped
4 cloves garlic, minced
1 chicken (or 3 breasts) cut into pieces
2 lbs (chorizo) sausage, I used a mild sausage instead
3 cups fresh ripe tomato, chopped or 2 cans diced
2 1/2 cups chicken stock
2 teaspoons thyme, I used fresh but you can use either fresh or dried
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon chili powder
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups cooked rice
Preparation:
- Melt butter in large sauce pan, brown chicken over medium heat until cooked half way through.
- Remove chicken from the pan, add onion, pepper, celery and garlic. Cook slowly stirring until onions are tender.
- Add sausage, cook 10 minutes more.
- Return chicken, add all remaining ingredients except rice. Stir.
- Cover and simmer for 30 minutes, stir occasionally.
- Remove lid, continue to cook until broth cooks down a bit, not too thick, rice will soak up liquid.
- Serve rice in bowls with Jambalaya on top. Enjoy!
