Jambalaya
Serves 8
Ingredients
Method
½ lb. Andouille Sausage (Sliced)
½ lb. Chicken Breast (cubed)
½ lb. Shrimp (peeled And Deveined)
1 cup Onion (chopped)
½ cup Green Bell Pepper (chopped)
½ cup Celery (chopped)
2 Garlic (minced)
1 Can Diced Tomatoes
1 cup Long Grain Rice
2 cups Chicken Broth
1 tsp. Cajun Seasoning
½ tsp. Dried Thyme
½ tsp. Dried Oregano
½ tsp. Salt
¼ tsp. Cayenne Pepper
1 tbsp. Vegetable Oil
Heat oil in a large pot over medium heat. Add sausage and cook until browned. Remove with a slotted spoon, and set aside.
Cook the chicken and shrimp in the same pot until cooked through. Remove and set aside.
Add onions, bell pepper, celery, and garlic; cook until the onion is translucent.
Stir in diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, oregano, salt, and cayenne pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and absorbs most of the liquid.
Stir in the cooked sausage, chicken, and shrimp. Cook for another 2-3 minutes until heated through.
Serve hot.