Name: Jambalaya
Yield: 4 servings
Ingredients: 2 tlbs olive oil; 1 large yellow onion; 1 large green bell pepper; 3 stalks celery; 1/2 tsp red pepper flakes; 1 lb chicken sausage; 1 pound skinless chicken thighs(cut into 2-inch pieces); 2 cups fire roasted crushed tomatoes; 2 cups long-grain white rice such as basmati; 2 quarts chicken broth; 3 bay leaves; 1 lb seafood(crab or shrimp work well)

Servings: persons

2 tlbs olive oil
1 large yellow onion
1 large green bell pepper
3 stalks celery
1/2 tsp red pepper flakes
1 lb chicken sausage
1 pound skinless chicken thighs(cut into 2-inch pieces)
2 cups fire roasted crushed tomatoes
2 cups long-grain white rice such as basmati
2 quarts chicken broth
3 bay leaves
1 lb seafood(crab or shrimp work well)

1
In a large Dutch oven, over med-high heat add olive oil, onions, green pepper, celery, red pepper flakes and sausage. Cook until browned about 10 minutes.
2
Add chicken, tomatoes, vegetable and seasonings, rice chicken broth and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until the rice is tender, stirring occasionally. Add the seafood and cook another 5 to 10 minutes or until seafood is cooked through. Season with salt and pepper. Remove the bay leaves before serving.
3
VARIATIONS:
4
Hearts of artichoke
5
Pesto
6
Lemon zest and juice
7
Cilantro
8
Avocados

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Jambalaya

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