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Jambalaya
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Description
Jambalaya, a New Orleans Creole dish using combinations of different meats and some seafood. One-pot preparation, great for potlucks.
Ingredients
- 2 Tablespoons Olive Oil
- 1 pound Raw Smoked Ham, Coarsely Diced
- 1 pound Raw Chicken, Cut Into Cubes
- 2 Onions, Chopped
- 1 Green Pepper, Chopped
- ½ pounds Andouille Sausage, Sliced Into Coins
- 2 cloves Garlic, Minced
- 2 cans (17 Oz. Can) Tomatoes
- 3 cups Meat Or Chicken Broth
- ½ teaspoons Thyme, Dried
- 1 Bay Leaf
- ¼ teaspoons Cayenne Pepper, Or To Taste
- ½ teaspoons Pepper
- 2 cups Long Grain Rice
- 1 pound Fresh Shrimp, Cooked, Shelled And Cleaned
Preparation
Heat olive oil in a skillet or frying pan or Dutch oven. Add the ham, chicken, onions, peppers, sausage and garlic and brown a little. (I usually cook the meat for few minutes before adding the veggies). Add remaining ingredients, except for the rice and shrimp, and bring to a boil. Gradually stir in the rice, and cover and let cook for 30 minutes or until the rice is tender and the liquid has been absorbed. Add the shrimp and more seasoning if desired. Makes about 8 servings.
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