Creole jambalaya


Gary Duke

Alley Oops

1 tablespoon oil

1 pound Italian or Cajun style sausage

chicken thighs (one per serving), I like the bone in and skin on and I keep mine whole, but you can use the boneless and skinless and cut into pieces if you wish.

1 cup onion, diced

1 cup celery, diced

1 cup bell pepper, diced

1 can rotel

3 cup rice

5 cup chicken broth

1 pound shrimp, peeled

1 teaspoon salt, pepper, garlic, thyme and paprika.

1/2 teaspoon cayenne pepper (optional)

chopped green onions for garnish

1. In a large pan heat oil and brown the sausage and chicken.

2. Add the onions, celery and bell pepper and cook for a few more minutes.

3. Add the rotel, rice, broth and seasoning, bring to a boil, reduce heat and cover and cook for 15 minutes.

4. Gentle toss the shrimp into the pot, cover and cook for 2 more minutes or until shrimp is done.

5. Taste and adjust the seasoning if needed, serve and garnish with green onions.

close video ad
Unmutetoggle ad audio on off