Jambalaya*
1/4 cup olive oil
1 pound boneless, skinless chicken breast halves (about 2 chicken breasts)
3 stalks celery, finely chopped
1 green bell pepper, finely chopped
1 medium onion, finely chopped
1 pound andouille sausage, cut in 1 inch pieces
2 cloves garlic, minced
2 1/2 cups chicken stock
1 teaspoon Old Bay (or any kind of Creole seasoning)
1 can (14 oz) crushed tomatoes
1 cup long grain rice
bay leaf
salt
pepper
Mmmm mmmm mmm nothing better than a good jambalaya and I don’t want to toot my own horn or anything, but this is delicious. First thing you want to do is season your chicken with lots of salt and pepper. In a dutch oven, or a sauce pot, heat the olive oil over medium high heat. Brown the chicken breasts on each side until golden brown, about 2-3 minutes on each side. Once the chicken is cooked, take out and set aside. To the pan add the chopped celery, bell pepper, and onion. Let cook for about 5 minutes, stirring often and don’t forget to scrape up those yummy brown bits at the bottom! Once the veggies have cooked, add the chopped sausage and let cook for another 3 or so minutes. Once you see the sausage is starting to brown, add the minced garlic and let cook for just one minute. You’ll smell when its cooked and ready to go! Add the rice and stir it around to get all the great flavor around every grain of rice. To the rice add the Old Bay, chicken stock, and crushed tomatoes. Bring it to a boil and add the chicken and a bay leaf and turn it down to a low simmer. Cover and let cook for about 30 minutes. When ready, ladle out to a bowl, and Laissez le Bon temp rouler. Let the good times roll!
April 26th, 2010 at 10:08 am
Good Job. love your smile too. the only thing that looked better than that dish was you ! keep up the good work. loved your doggy too…
July 12th, 2010 at 2:21 pm
Just made this tonight, absolutely delicious and now one of my fave meals! Thanks so much xo
October 18th, 2011 at 4:54 pm
What kind of knives are you using?
October 18th, 2011 at 4:55 pm
I’m not a seafood lover either so I like that you left it out
October 18th, 2011 at 4:55 pm
Looks very good! will give it a try soon. thanks for posting
5 stars
October 18th, 2011 at 4:56 pm
I love your videos.. you are so cheerful and down to earth
October 18th, 2011 at 4:56 pm
I made this today for dinner….SO DANG GOOD! Thanks for the GREAT recipes!
October 18th, 2011 at 4:57 pm
thanks for the recipe going to try it today
October 18th, 2011 at 4:57 pm
Geejus girl, your salt and pepper mills are ginormous!
October 18th, 2011 at 4:58 pm
Ah- quick creole style (cajun jambalaya doesn’t add tomato). Did you use short or long grain rice? For what it’s worth, I’ve done this with one part long grain and one part wild rice. Looks good- (you didn’t play around with the chunks of meat). As for the salt & pepper mills, those things are almost statue-esque!!
October 18th, 2011 at 4:59 pm
Nice Job…. Well done…