Ingredients
-
1
-
1
-
1
-
1
-
3
-
3
-
1
-
1
-
1
-
1 1/4
-
1
-
2
-
1
-
1
-
1
Directions
Creole style Chicken & Sausage Jambalaya, I learned this recipe from a friend in Louisiana, it’s been a favorite in my house since day one! I’ve changed it some over the years so I know it’s not a traditional recipe, hence the Creole Style title! I usually serve it up with some cornbread muffins and sweet tea Delicious!, Made it last night with shrimp, delicious, loved the flavor Rice took a good 10-15mins longer to get soft
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Steps
|
1
Done
|
Cook Sliced Sausage Over Medium High Heat in a 6 Quart Stock Pot Until Slightly Browned, About 5 Minutes. |
|
2
Done
|
Add Bell Pepper, Onion, Celery, Garlic and Scallions and Cook Until Softened but not Translucent, About 4 Minutes. |
|
3
Done
|
Add Cubed Chicken Breast and Worcestershire Sauce and Cook Just Until You Can No Longer See Pink. |
|
4
Done
|
Add the Bay Leaves, Basil, Oregano, Sage, Paprika, Tony Chacere's, Salt, Black Pepper, Tomatoes and Chicken Broth. |
|
5
Done
|
Bring to a Boil Over Medium High Heat. |
|
6
Done
|
Add Rice, Bring Back Up to a Boil. |
|
7
Done
|
Boil For 1 Minute. |
|
8
Done
|
Cover Reduce Heat to Low, Simmer For 30 Minutes. |
|
9
Done
|
the Jambalaya Should Still Be Wet, but not Soupy. |
|
10
Done
|
Ladle Into Bowls and Serve Up With Some Cornbread! |
|
11
Done
|
Cook's Note: I Find That When Cubing the Chicken Breast It's Easiest to Do So When It's Still Mostly Frozen and With a Sharp Knife. Way Easier Than a Wiggly Raw Chicken Breast! |
