Chicken Jambalaya Recipe
June 10th, 2008 at 11:24am Under Global Cuisine+ Rice
jam·ba·lay·a (jŭm’bə-lī’ə) n. A Creole dish consisting of rice that has been cooked with shrimp, oysters, ham, or chicken and seasoned with spices and herbs. [Louisiana French, from Provençal jambalaia.] This is a lower-fat (not low-fat!) version of jambalaya, also unusual in that it doesn’t use seafood. Very tasty! You can adjust the use of the cajun seasoning and hot sauce to taste, as you like.
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Ingredients
6 chicken thighs
1-2 cloves fresh garlic, chopped
1 onion, chopped fine
1 green pepper, chopped fine
2 stalks celery, chopped fine
1 banana pepper, chopped fine
1 lb. chicken andouille sausage
1 can crushed tomatoes
3 1/2 C. chicken broth
2 tsp. Tony Chachere’s cajun seasoning
1 tsp. Crystal hot sauce
1 1/2 C. white rice
chopped green onions
Tags: cajun, chicken casserole, creole, jambalaya, louisianna, new orleans, recipes, southern food
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