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Jambalaya

User Rating 4.5 Star Rating (6 Reviews)

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Jambalaya
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Ingredients:

  • 1 broiler chicken, cut up, about 3 pounds
  • paprika
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1/2 pound smoked sausage, thinly sliced
  • 2 cans (14.5 ounces each) stewed tomatoes
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 teaspoons leaf thyme, crumbled
  • 1 1/2 teaspoons salt, or to taste
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce (Tabasco)
  • 1 pound shrimp, shelled and deveined

Preparation:

Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.
Jambalaya recipe serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Awesome recipe, Member sbrown1991

I'm in college and I make this a lot for myself. We have a family recipe that's pretty close to this one. The only differences are that we don't use paprika, but I have started too because I think its a good addition. Also I think it is better to use ground cayenne than Tabasco because it has more heat but not much flavor. I think Tabasco can sometimes be overpowering. Also you should try making it with vegetable oil or canola oil instead of olive oil because olive oil has a stronger flavor too that doesn't mix as well with some of the other flavors. And you can use a large fresh diced tomato instead of a canned tomato. Also I add a few bay leaves and a healthy amount of fresh parsley for some more flavors. What I do is I'll sometimes make this on Sunday but I'll use a quart and a half of beef stock (I prefer that over the chicken broth) and 3 cups of rice and then I have lunch and dinner until about Wednesday or Thursday. And if you are concerned about being healthy this dish goes well with steamed broccoli that has lemon juice and salt and black pepper to taste.

50 out of 57 people found this helpful.

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