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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.








  • fredericks


  • 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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