Description
My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that’s got a nice kick to it but not overly hot for those whose tongues can’t handle it.
Ingredients
- 2 tablespoons margarine or butter
- ¼ cup chopped onion
- ⅓ cup chopped celery
- ¼ cup chopped green pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups chicken broth
- ⅔ cup long grain white rice
- 1 teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon hot sauce
- 1 bay leaf
- ⅔ cup diced cooked chicken breast
- ⅔ cup cooked crumbled Italian sausage
- ⅔ cup peeled cooked shrimp
Instructions
- Melt margarine in a large saucepan over medium heat. Stir in onion
- celery
- and green pepper; cook until softened
- about 5 minutes. Pour in diced tomatoes
- chicken broth
- and rice; season with basil
- garlic
- pepper
- hot sauce
- and bay leaf. Bring to a boil over medium-high heat
- then turn heat to medium-low
- cover
- and simmer until the rice is done
- about 20 minutes.
- Once the rice has cooked
- stir in chicken
- sausage
- and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4