Jambalaya 

Jambalaya is traditionally a one pot dish, with a variety of meats and seafood, chopped vegetables and seasonings. Feel free to spice it up.

Servings

4

Ready In:

1 hour

Good For:

Main Dish

 

Jambalaya

By: Nelson Sosh

 

Ingredients

  • 1 onion
  • 1 bell pepper
  • 1 clove garlic
  • 1 pack of Andouille sausage
  • 1 cup cooked chicken
  • 2 cups jasmine or basmati rice
  • Dash of Worcestershire sauce
  • Dash of creole seasoning

Step by Step Instructions

Step 1

Chop and then sauté onion, pepper, garlic and sliced Andouille sausage in large pot until onions are clear.

Step 2

Add 2 cups jasmine or basmati rice, seasoning, and enough Worcestershire sauce until the rice is brown (no I don’t measure, usually about 1/4 of the bottle).

 Stir together.

Step 3

Add 3 cups water, cooked chicken (I use baked chicken thighs or a rotisserie chicken with the skin taken off).

Stir again, put lid on pot, turn heat to medium low and cook for about 40-45 minutes until rice is cooked.

*If adding shrimp, don’t add until the last ten minutes. Cook until shrimp is pink. You can add a few more tablespoons water if needed.