Creole Jambalaya

Name: Creole Jambalaya
Ingredients: 2 teaspoons unsalted butter; 1 lb andouille sausage; 1/2 lb cooked chicken, diced; 3 medium onions, chopped; 6 green onions with tops, chopped; 1 small green bell pepper, chopped; 2 lbs small raw shrimp, peeled; 2 cups rice; 24 ounces beef broth or 3 cups broth made with beef bouillon; 4 garlic cloves, minced; 1 bay leaf; 1/2 teaspoon thyme; 1/4 teaspoon ground cumin; 1/4 teaspoon allspice; 1/4 teaspoon cayenne; salt, to taste; pepper, to taste

17 ingredients

3 steps

Ingredients

2 teaspoons unsalted butter
1 lb andouille sausage
1/2 lb cooked chicken, diced
3 medium onions, chopped
6 green onions with tops, chopped
1 small green bell pepper, chopped
2 lbs small raw shrimp, peeled
2 cups rice
24 ounces beef broth or 3 cups broth made with beef bouillon
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon cayenne
salt, to taste
pepper, to taste

Directions

1

Melt the butter and saute the sausage and chicken just a little bit.
2

Add the onions and green pepper and saute a little longer, until fragrant.
3

Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.