Jambalaya

Ingredients

3 tablespoons vegetable oil
2 boneless, skinless chicken breasts, cut into 1--inch cubes
2 boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green bell pepper
1 rib celery, chopped
1 clove garlic, minced
¼ cup chopped parsley
8 ounces Andouille or Kielbasa sausage, sliced
1 teaspoon Cajun spice
½ teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper
1 bay leaf
1½ cups converted rice
2 cups chicken stock
1 cup tomato sauce
½ pound small raw shrimp, peeled, cleaned and deveined
Chopped parsley for garnish

Instructions

In a large heavy dutch oven over medium high heat, heat the oil and brown the chicken breasts and thighs for 5 minutes. Add the onion, bell pepper, celery, garlic, and parsley and cook for 5 minutes longer. Add the sausage, Cajun spice, thyme, cayenne, bay leaf, and season to taste with salt and pepper. Cook for 1 minute. Stir in the rice, chicken stock, and tomato sauce, and bring to a boil.

Reduce the heat to medium low, cover and cook for 30 to 35 minutes. Gently nestle the shrimp into the rice 5 minutes before the jambalaya is finished.

When ready to serve, fluff the rice with a fork. Garnish each serving with chopped parsley.

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