Jambalaya

Jambalaya

Serves: 4-7

3 tablespoons of vegetable oil

3 Tablespoons of Creole seasoning (Tony Chachere’s creole seasoning)

One package of smoked sausage (sliced)

1 pound of shrimp cleaned (deveined)

4 boneless chicken thighs (cut into cubes)

1 small onion (chopped)

1 small red Bell pepper (chopped)

1 small green Bell pepper (chopped)

2 Celery stalks (chopped)

3 Garlic cloves (whole)

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

1 ½ Cooked white rice

1 14.5 or 15oz can Chicken broth

1 15 oz can tomato sauce

3 teaspoons sugar

Pinch of fresh chopped parsley to garnish

 Instructions

1. Cook rice according to the packaging directions and set aside.
2. In a 4 or 5 quart pot saute’ onions, celery, red and green bell peppers, and garlic cloves in vegetable oil on medium heat for about 10 minutes.
3. Add sausage and chicken thighs cook for about 10-12 minutes.
4. Add creole seasonings, thyme, oregano, and bay leaves.
5. Add cooked rice and stir in tomato sauce and broth.
6. Add sugar
7. Cook about 15-20 minutes or until mixture is firm.
8. Add shrimp and cook until done.

Serve and Enjoy!

HomeCook: https://www.instagram.com/misskimberlybravo/

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