Jambalaya
serves 4, adapted from here
1 tablespoon olive oil |
1 medium onion, chopped |
1 medium green bell pepper, chopped |
1 can (14 1/2 ounces) diced tomatoes, undrained |
1 cup water |
1 package Zatarain's Jambalaya Mix |
2 small chicken breasts, diced |
2 andouille sausages, diced (spicy cajin sausage - you can also use smoked sausage) about 10 raw shrimp, diced (you can also used cooked) |
1/4 - 1/3 cup cream, if desired |
1. Heat oil in large pot over medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
3. In another pan while jambalaya is cooking, brown chicken and sausage. Add shrimp (if raw) during the last few minutes to cook through.
4. Stir jambalaya, turn heat to low, cover and cook 10 minutes longer until rice and vegetables are tender, stirring occasionally.
5. Add in chicken, sausage, and shrimp. Stir in cream. Remove from heat. Let stand 5 minutes. The cream will tone down the spiciness, but watch out, it will heat back up if you let it sit overnight!
4. Stir jambalaya, turn heat to low, cover and cook 10 minutes longer until rice and vegetables are tender, stirring occasionally.
5. Add in chicken, sausage, and shrimp. Stir in cream. Remove from heat. Let stand 5 minutes. The cream will tone down the spiciness, but watch out, it will heat back up if you let it sit overnight!
No comments:
Post a Comment