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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those who's tongues can't handle it. Ingredients:
2 tablespoons margarine or butter |
1/4 cup chopped onion |
1/3 cup chopped celery |
1/4 cup chopped green pepper |
1 (14.5 ounce) can diced tomatoes |
1 1/2 cups chicken broth |
2/3 cup long grain white rice |
1 teaspoon dried basil |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
1/4 teaspoon hot sauce |
1 bay leaf |
2/3 cup diced cooked chicken breast |
2/3 cup cooked crumbled italian sausage |
2/3 cup peeled cooked shrimp |
Directions:
1. Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
2. Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
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