Jambalaya

Name: Jambalaya
Ingredients: 3 tablespoons vegetable oil; 2 boneless chicken breasts; 2 boneless chicken thighs; 1 cup chopped onion; 1 cup chopped green pepper; 1 celery rib, chopped; 1 garlic clove, minced; 14 cup chopped parsley; 8 ounces kielbasa; 1 teaspoon cajun spices; 12 teaspoon dried thyme; 14 teaspoon cayenne pepper; 1 bay leaf; 1 12 cups converted rice; 2 cups chicken stock; 1 cup tomato sauce; 12 lb small raw shrimp; chopped parsley (to garnish)

18 ingredients

8 steps

Ingredients

3 tablespoons vegetable oil
2 boneless chicken breasts
2 boneless chicken thighs
1 cup chopped onion
1 cup chopped green pepper
1 celery rib, chopped
1 garlic clove, minced
14 cup chopped parsley
8 ounces kielbasa
1 teaspoon cajun spices
12 teaspoon dried thyme
14 teaspoon cayenne pepper
1 bay leaf
1 12 cups converted rice
2 cups chicken stock
1 cup tomato sauce
12 lb small raw shrimp
chopped parsley (to garnish)

Directions

1

In a large heavy dutch oven over medium heat, heat oil and brown the chicken breast and thighs for 5 minutes.
2

Add onion, bell pepper, celery,garlic, and parsley and cook for 5 mins longer.
3

add the sausage, cajun spice, thyme, cayenne, bay leaf, and season to taste with salt and pepper.
4

Cook for 1 minute.
5

Stir in the rice, chicken stock, and tomato sauce and bring to a boil.
6

reduce heat to medium low, cover and cook for 30 mins to 35 minutes Gently nestle the shrimp into the rice 5 mins before the jambalaya is finished.
7

When ready to serve, fluff the rice with a fork.
8

Garnish each serving with chopped parsley.