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Jambalaya
Author: Lynne
Ingredients
  • Canola Oil
  • 1 pound boneless skinless chicken breasts
  • salt and freshly ground pepper
  • 1 pound Andouille sausage chopped
  • 1 tablespoon flour
  • 1 small onion diced
  • 1 green pepper diced
  • 3 cloves of garlic minced
  • 1 28 oz. can stewed whole tomatoes
  • 1 10 oz. can diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 tablespoons fresh flat leaf parsley chopped
  • 3/4 teaspoon Cajun spice can use more or less depending how much of a Cajun “BAM” you’d like
  • 4 cups medium grain white rice uncooked
  • 3 tablespoons butter cut into small pieces
  • 1 pound raw shrimp peeled and deveined (OPTIONAL)
  • Old Bay seasoning
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cover the bottom of a large Dutch Oven with canola oil.
  3. Season chicken on both sides with salt and pepper and then on medium-high heat, brown chicken on both sides in the Dutch Oven.
  4. Remove the chicken and set aside so that it is cool enough to handle and chop into bite-sized pieces.
  5. Place chopped sausage into the pot and brown.
  6. Remove and set aside with the chicken.
  7. Place flour in the bottom of the pot, stirring constantly until browned.
  8. Add onion and pepper and sauté until soft.
  9. Add garlic and tomatoes and cook at least 5 minutes.
  10. Add broth, thyme, basil, parsley and Cajun spice.
  11. Bring to a boil.
  12. Add rice, chicken, and sausage and return to a boil.
  13. Bring to a boil.
  14. Add rice, chicken, and sausage and return to a boil.
  15. Dot the top with butter, cover the pot and place in oven.
  16. Bake for 30 minutes or until most of the liquid is absorbed.
  17. Remove from oven, stir, add shrimp now (if desired) and sprinkle with Old Bay seasoning.
  18. Return pot to oven for approximately 5 minutes until shrimp are cooked through.