Jambalaya
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2 boneless, skinless chicken breasts, cubed
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olive oil
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1 medium sweet onion, diced
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14 oz. fire roasted chopped tomatoes
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1 TB cayenne pepper
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pinch of black pepper and salt
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1 bay leaf
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4 cloves garlic, minced
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1 red pepper, seeded and chopped
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1 orange pepper, seeded and chopped
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2 stalks celery, chopped
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3 green onions, white and light green parts,
chopped
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2 Andouille sausages, halved lengthwise and
chopped
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1/2 -1 cup chicken broth
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1 cup cooked rice
Heat oil in
large pot. add cubed chicken and saute until brown. Add onion and stir until
onions are soft. Add remaining ingredients. Bring to a boil over high heat.
Cover, reduce heat to medium, and simmer, stirring occasionally, for 20 minutes. Add more chicken broth
if needed. Remove bay leaf and serve. Serves 4.
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