Jambalaya is a favorite recipe in New Orleans, typically during Lent’s Sfincione Recipes to promote Catholic rules. This Jambalaya recipe contains seafood, chicken, sausage and vegetables that are cooked with rice. The spicy creole sauce makes the dish very special. Its serving served in the bowl often includes fresh parsley over the casserole.
Like the streets of New Orleans, Jambalaya is a mix of many things. The dish is made up of seafood, chicken, sausage, and vegetables cooked with rice in a spicy creole sauce.
You will enjoy this exotic creole dish that is more popular in the sfincione recipes areas of New Orleans. The delicious sauce, made with seasonings and spices will be your favorite. It is very easy to fix.
Jambalaya with Andouille Sausage, Grilled Chicken and Shrimp
- Take 3 chicken breast skinless, boneless (I grill with butter, salt, pepper)
- Prepare 1 lb andouille sausage links sliced
- Make ready 1 lb extra large shrimp 20-30 count
- Make ready 1 large diced onion
- Make ready 3-4 garlic cloves
- Prepare 1 bell pepper finely chopped red, yellow, (gives it color or green
- Get 2 stalks celery finely chopped
- Take 3-4 cups chicken broth
- Get 1/2 tsp dried thyme
- Get 1/2 tsp dried oregano
- Take 1/2 tsp ground marjoram
- Prepare 1 tbsp Cajun seansoning
- Get 1/2 tsp cayenne pepper for the kick I do 1 tsp
- Get 1/2 tsp salt
- Take 1/2 tsp pepper
- Get 1 tsp smoked paprika
- Take Olive oil
- I grill 3 chicken breast with butter, salt, pepper, and garlic salt, let cool and cube or put in pot on stove with water and cook 20 minutes. Cool and cube up.
- In a large pot turn heat to medium high and sauté’ in olive oil, onion, garlic, celery, bell pepper 2 to 3 minutes.
- Add chicken broth, cubed chicken, sliced andouille sausage and shrimp. Stir in all seasonings. You may need to add a little more chicken broth, will cook down. Cook on medium and sir occasionally for 1 hour. We put it on rice!!