JAMBALAYA
Jamalaya is a Louisiana Creole favorite! You can serve this as an appetizer in a smaller portion or as the main entree! Bon Appetit!
Provided by Sheri Raleigh-Yearby
Categories Other Appetizers
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a Dutch oven or 2 quart stock pot, cook rice until light and fluffy. Note: you may use a rice cooker.
- 2. Peel, de-vein and rinse shrimp, set aside. Cut Andouille sausage slanted and set aside. Dice onions, green onions, celery, bell pepper and minced garlic.
- 3. Season chicken breast with salt and pepper, pan fry in olive oil lightly browned on each side and cut into 2" cubes. Set aside.
- 4. Sauté onions, green onions, bell pepper & celery in pan drippings, add 2 T. butter, cook until clear and tender. Add tomato paste, 1 c. chicken or seafood stock, minced garlic and diced tomatoes. Stir and simmer for 15 minutes.
- 5. Gradually add shrimp, chicken and sausage; cook until shrimp are pink.
- 6. Spoon Jambalaya mixture into cooked fluffy rice. Cook on low heat for 10 minutes.
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Adnan king
[email protected]This jambalaya was not good. The flavor was bland and the rice was overcooked. I would not recommend this recipe.
Nayeem Vai
[email protected]This jambalaya was okay. The flavor was good, but the rice was a little mushy. I think I will try a different recipe next time.
Jocelyn Hamilton
[email protected]This jambalaya was really good! I made a few changes to the recipe, but it still turned out great. I used brown rice instead of white rice and added some extra vegetables. The flavor was amazing and the rice was cooked perfectly. I will definitely be
Shorif Bokul
[email protected]This jambalaya was amazing! I followed the recipe exactly and it turned out perfectly. The flavors were incredible and the rice was cooked to perfection. I will definitely be making this again. Thank you for sharing such a great recipe!