Alfredo
Culinary Explorer
Hey everyone, I want to introduce you to a classic Southern dish that's bursting with flavor: Jambalaya! This one-pot wonder combines Andouille sausage, chicken, and a variety of spices with rice for a hearty and delicious meal. Let's get cooking!
Ingredients:
Ingredients:
- 1 lb (450g) Andouille sausage, sliced
148×227
92.3 kB
- 1 lb (450g) chicken breast or thighs, diced
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 cups (400g) long-grain rice
- 1 can (14.5 oz) diced tomatoes
- 3 cups (710ml) chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- Optional: shrimp, celery, hot sauce
- In a large skillet or Dutch oven, cook the Andouille sausage over medium heat until browned. Remove and set aside.
- Add the diced chicken to the skillet and cook until browned and cooked through. Remove and set aside.
- In the same skillet, sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
- Stir in the rice, diced tomatoes (with juices), chicken broth, paprika, thyme, oregano, Cajun seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Stir in the cooked sausage and chicken, and any optional ingredients like shrimp or celery. Cook for an additional 5 minutes, or until heated through.
Serve hot and enjoy your homemade jambalaya!