Kosher Jambalaya

Name: Kosher Jambalaya
Ingredients: JEW-BALAYA; 4 tablespoons vegetable oil; 2 lb. diced, boneless chicken breasts; 3 polish beef sausages/kielbasa, cut on the bias; 1 large onion, chopped; 1 roasted red pepper, chopped; 2 cloves garlic, chopped; Small can tomato paste; Large can diced tomatoes; 3-4 cups chicken stock; 1/2 tsp. red pepper flakes; 1 tsp. cayenne pepper; 1 tsp. black pepper; 1 tsp. oregano; 1 tsp. thyme; 1 tsp. celery salt; 1 tsp. kosher salt; 2 bay leaves; 2 cups white long-grain rice

19 ingredients

1 steps

Ingredients

JEW-BALAYA
4 tablespoons vegetable oil
2 lb. diced, boneless chicken breasts
3 polish beef sausages/kielbasa, cut on the bias
1 large onion, chopped
1 roasted red pepper, chopped
2 cloves garlic, chopped
Small can tomato paste
Large can diced tomatoes
3-4 cups chicken stock
1/2 tsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. oregano
1 tsp. thyme
1 tsp. celery salt
1 tsp. kosher salt
2 bay leaves
2 cups white long-grain rice

Directions

1

["In a big, heavy pot (think cast-iron), brown diced chicken in oil, salt, pepper, and red pepper flakes. Remove and reserve. Add sausage to pan; brown shortly, remove from pan and reserve with chicken.", "", "In same pan, saute onions and garlic. When onions are translucent, add tomato paste and cook until paste gets a darker, burgundy color. Stir in chopped tomatoes and half of chicken stock. Return chicken and sausage to pan.", "", "Cook until thick and bubbly.", "", "Add all remaining seasonings and rest of stock. Stir in uncooked rice.", "", "Now, don't stir anymore. Let it cook several minutes and then \"turn\"": bring the sunken rice back up to the top to redistribute the ingredients. Since we're using a heavy pot