fredericks12/27/11




I have never made Jambalaya before. It doesn’t seem hard, but it does seem hard to get right! It seems like you should only cook Jambalaya if you are using a recipe passed down through generations of Creole women. Unfortunately, I can’t get the husband’s Louisianan(?) boss to write down her recipe for Jambalaya and I was getting impatient. So this is what I cobbled together through conversations with her and a little bit of trial and error.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #7923





















  • fredericks











INGREDIENTS













  • ¼ cup olive oil










  • 1 lb boneless, skinless chicken breast halves










  • 3 celery stalks, finely chopped










  • 1 medium onion, finely chopped










  • 1 green bell pepper, stemmed, seeded, and finely chopped










  • 1 lb kosher andouille sausage, cut into ½-inch pieces










  • 2 garlic cloves, minced










  • 2 cup low-sodium store-bought chicken stock










  • ¾ tsp Old Bay seasoning










  • 14 oz crushed tomatoes with juice










  • 1 cup long-grain rice










  1. Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.



  2. Add vegetables to pot. Cook, stirring, 5 minutes.



  3. Add sausage; cook 3 minutes.



  4. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil.



  5. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat.



  6. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.















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