Jambalaya
Serves 8
Ingredients
Method
½ lb Andouille Sausage (Sliced)
½ lb Chicken Breast (cubed)
½ lb Shrimp (peeled And Deveined)
1 cu Onion (chopped)
½ cu Green Bell Pepper (chopped)
½ cu Celery (chopped)
2 Garlic (minced)
1 Can Diced Tomatoes
1 cu Long Grain Rice
2 cu 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.