Ingredients
Jambalaya
- 1 cup rice brown or white
- 2 cups chicken stock
- 7 ounces diced tomatoes with juice (1/2 of a 14 oz can)
- 1 link andouille sausage diced
- 1/2 cup chicken breast diced
- 1/4 cup onion diced
- 1/4 cup red pepper diced
- 2 tablespoons creole seasoning more or less to taste
Creole Seasoning
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon oregano
- 1/2 tablespoon thyme
Servings:
Instructions
- In sauce pan, bring chicken broth to a boil.
- Rinse the rice and add it to the boiling broth. Turn the heat to low and cover. Cook for time indicated on rice. Our brown rice takes about 35 minutes.
- In frying pan, heat 1 tablespoon of olive oil over medium high heat. Cook the sausage and chicken. Generously sprinkle with creole seasoning while cooking. Remove from pan when don.
- In same frying pan, saute onions and peppers in olive oil over medium heat until soft. Sprinkle with creole seasoning while cooking.
- When rice is done, combine all ingredients including the diced tomatoes. Add more seasoning as needed.
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