Monthly Archives: February 2015

Jambalaya

Standard

2 Tbsp vegetable oil
1 lb Andouille sausage sliced
1 1/2 lbs chicken boneless chicken thighs diced
2 cloves garlic minced
1 bay leaf
1 tsp thyme
3/4 – 1 tsp cayenne depending on how spice the andouille is
2 small green peppers chopped
1 bunch green onions diced
14 oz can diced tomatoes
1 1/2 cups chicken broth
1 cup rice

in a dutch oven saute the chicken thighs in the oil for 4 minutes
add the sausage and continue sauteing 3 minutes more
add the garlic,green pepper and onions. saute 7 minutes stirring occasionally
add the tomatoes,bay leaf,thyme,cayenne,broth and rice
stir well and bring to a boil
reduce heat to medium,cover tightly and cook 25-30 minutes until rice is done
4-6 servings

Advertisements