Jambalaya

1. 1

   Peel the onion and chop into 1/2-inch pieces.

2. 2

   Cut the green pepper in half, remove and discard the stems and seeds, and cut into 1/4- to 3/8-inch pieces.

3. 3

   Remove and discard both ends from the celery stalks, cut the stalks in half lengthwise, and slice into 1/4-inch-thick pieces.

4. 4

   Peel the garlic and finely chop.

5. 5

   Cut the sausage into 1/4-inch-thick rounds and place in a large stock pot.

6. 6

   Cut the chicken into bite-size pieces, add to the pot, and cook over medium-high heat, stirring frequently, for 10 minutes, or until browned.

7. 7

   Drain off any fat and add the onion, green pepper, celery, and garlic to the pot.

8. 8

   Cook over medium heat, stirring frequently, for 10 minutes, or until the onions are soft.

9. 9

   Add the Cajun seasoning, tomatoes, and chicken bouillon and stir well.

10. 10

    Add the water and rice and stir well.

11. 11

    Cover and cook over medium-low heat for 40 minutes, or until the rice is tender.

12. 12

    Stir in the shrimp and let cook for 2 or 3 minutes, until the shrimp are pink.

13. 13

    Spoon the jambalaya into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.