Jambalaya

Name: Jambalaya
Ingredients: 1 pound andouille sausage, sliced; 2 tablespoons canola oil; 2 cups diced sweet onion; 1 cup diced celery; 1 large red bell pepper, diced; 4 garlic cloves, minced; 1 bay leaf; 2 teaspoons Creole seasoning; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 (10-oz.) cans diced tomatoes and green chiles, drained; 3 cups chicken broth; 2 cups uncooked long-grain rice; 2 cups shredded cooked chicken; 1 pound peeled, medium-size raw shrimp, deveined; 1/2 cup chopped fresh flat-leaf parsley; Garnish: chopped green onions

17 ingredients

4 steps

Ingredients

1 pound andouille sausage, sliced
2 tablespoons canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 garlic cloves, minced
1 bay leaf
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes and green chiles, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken
1 pound peeled, medium-size raw shrimp, deveined
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions

Directions

1

Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
2

Add diced onion and next 7 ingredients to hot drippings; saute 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
3

Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
4

To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.