Chicken Jambalaya

Name: Chicken Jambalaya
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion diced ¼ inch (about 1/2 cup a little extra is great:); 1/2 each red bell pepper diced ¼ inch; 1/2 each green bell pepper diced ¼ inch; 1 ribs celery, diced ¼ inch; 4 cloves garlic, chopped fine; 1 bay leaf -remove at the end; 14.5 ounce can diced tomatoes (use the juice); 2 cups+ chicken broth or stock (you might add additional if needed); 1 cup long-grain rice; 1/2 teaspoon oregano; 1/4 teaspoons thyme; 1/4 teaspoon black pepper; 1 1/2 tablespoon Worcestershire sauce; 5 tablespoon Crystal hot sauce; 2 tablespoon tomato paste; 1 teaspoon paprika; 1/4 teaspoon salt; 16 ounces Chicken – cooked diced; 6 ounces Andouille sausage slice ¼ inch (smoked spicy Cajun sausage); 1/4 teaspoons cayenne pepper; 1/4 cup Parsley chopped- add in the last 2 minutes before service

@chefcraig @chefcraigswoodcrafts

Falls Church

Mardi Gras time, this is a tasty recipe.

@chefcraig @chefcraigswoodcrafts

Falls Church

Mardi Gras time, this is a tasty recipe.

Saved

Ingredients

6-8 servings

2 tablespoonsbutter
1small onion diced ¼ inch (about 1/2 cup a little extra is great:)
1/2each red bell pepper diced ¼ inch
1/2each green bell pepper diced ¼ inch
1ribs celery, diced ¼ inch
4 clovesgarlic, chopped fine
1bay leaf -remove at the end
14.5 ouncecan diced tomatoes (use the juice)
2cups+ chicken broth or stock (you might add additional if needed)
1 cuplong-grain rice
1/2 teaspoonoregano
1/4 teaspoonsthyme
1/4 teaspoonblack pepper
1 1/2 tablespoonWorcestershire sauce
5 tablespoonCrystal hot sauce
2 tablespoontomato paste
1 teaspoonpaprika
1/4 teaspoonsalt
16 ouncesChicken – cooked diced
6 ouncesAndouille sausage slice ¼ inch (smoked spicy Cajun sausage)
1/4 teaspoonscayenne pepper
1/4 cupParsley chopped- add in the last 2 minutes before service

Saved

Steps

1

Heat butter in a large 5 qt sauce pan or Dutch oven Add onion, red and green bell pepper, celery, and garlic. Saute over medium heat until onion is tender, about 10 minutes. (trying not to brown)
2

Add everything except the parsley
Bring to a boil, reduce heat, cover, and simmer for 20 minute, or until rice is cooked. Stir as needed so as not to burn.
3

Note you can add more Chicken broth if needed.
4

Adjust seasoning as needed.
Add chopped parsley in the last 2 minutes before service
Remove the bay-leaf