Jambalaya

Name: Jambalaya
Ingredients: 1 lb. Hillshire sausage, sliced; 3 Tbsp. oil; 1 c. green pepper, chopped; 1 c. green onions, chopped; 1 c. celery, chopped; 2 cloves garlic, minced; 3/4 c. parsley, chopped; 1 chicken, boiled and deboned; 2 to 3 lb. shrimp (optional); 1 to 2 pt. oysters (optional); 2 (16 oz.) cans tomatoes; 1 1/2 tsp. thyme; 2 bay leaves; 2 tsp. oregano; 1 Tbsp. Creole seasoning; 1/2 tsp. cayenne pepper; 2 c. Uncle Ben's rice, rinsed and drained; 1/2 tsp. salt; 2 c. chicken broth

19 ingredients

8 steps

Ingredients

1 lb. Hillshire sausage, sliced
3 Tbsp. oil
1 c. green pepper, chopped
1 c. green onions, chopped
1 c. celery, chopped
2 cloves garlic, minced
3/4 c. parsley, chopped
1 chicken, boiled and deboned
2 to 3 lb. shrimp (optional)
1 to 2 pt. oysters (optional)
2 (16 oz.) cans tomatoes
1 1/2 tsp. thyme
2 bay leaves
2 tsp. oregano
1 Tbsp. Creole seasoning
1/2 tsp. cayenne pepper
2 c. Uncle Ben's rice, rinsed and drained
1/2 tsp. salt
2 c. chicken broth

Directions

1

In a six-quart pot, saute sausage and remove.
2

Add oil and saute green pepper, garlic, celery and parsley over medium heat for 5 minutes.
3

Add tomatoes with liquid, chicken broth and onions.
4

Stir in spices.
5

Add rice, sausage and cook over low heat for 30 minutes.
6

When most of liquid is absorbed add meat and cook until seafood is done.
7

Put in a casserole dish and bake at 350° for 15 to 20 minutes.
8

Makes about 4 to 5 quarts.