Jambalaya

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 1 lb boneless skinless chicken breast
  • 6 oz kielbasa sausages
  • 6 oz smoked sausages
  • 4 oz ham
  • 1 tablespoon vegetable oil
  • 4 garlic cloves minced
  • 2 celery stalks chopped
  • 2 onions chopped
  • 1 sweet red pepper chopped
  • 1 green pepper chopped
  • 2 bay leaves
  • 1 1/2 chili powder
  • 1 1/2 dried thyme
  • 1 1/2 dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper flakes
  • 2 cups parboiled rice
  • 2 1/2 cups chicken stock
  • 1 can tomato chopped
  • 1 1/2 cup frozen peas
  • 12 oz medium shrimp peeled and deveined

Method

Cut chicken breasts into 2-inch (5 cm) pieces. Cut kielbasa into 1/2-inch (1 cm) thick slices; cut each slice into quarters. In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides. Transfer to plate; set aside. In same pan, brown kielbasa and ham for 5 minutes; transfer to plate. Add garlic, celery, onions, red and green peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened.

Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa, and ham. Bring to boil; reduce heat to medium-low, cover and simmer for 25 minutes. Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender. Discard bay leaves.

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Jambalaya

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