Jambalaya
From alj29 16 years agoIngredients
- 1 lb. chicken tenders, or 2 chicken breasts (boneless, skinless) shopping list
- 1 package of andouille sausage (this is absolutely the best one to use- I have tried subbing others and nothing else compares) shopping list
- 1 can of diced tomatoes- in the summer I use 10 roma tomatoes shopping list
- 1 green bell pepper shopping list
- 1 medium purple onion (for the most flavor) shopping list
- 1-2 tbsp. minced garlic or 2 cloves fresh shopping list
- 1 tbsp. Crisco (can sub olive oil) shopping list
- cajun seasoning shopping list
- cayenne pepper shopping list
- italian seasoning shopping list
- fresh ground black pepper shopping list
- salt (I use Kosher) shopping list
- Franks Red Hot or Tabasco (it is easier to get out of hand with Tabasco, so I use Franks) shopping list
- White or brown rice, or pasta of choice shopping list
How to make it
- 1. Chop chicken breasts or tenders into bite size morsels
- Cut sausage lengthwise then into bite size morsels
- Chop up onion and green pepper coarsely
- Chop tomatoes if not using canned
- Mash garlic if not using minced
- Heat Crisco (or olive oil) in a LARGE skillet, preferably Stainless Steel on med-high heat
- Add chicken and sausage, as well as some of the salt, black and Cayenne pepper, Cajun and Italian seasoning to taste- be moderate, as the Cayenne pepper and Cajun seasoning get more flavor with the cooking time and you will be adding more
- When the chicken and sausage is almost cooked through, remove from pan and set on a plate leaving the drippings in the pan
- Add a little more Crisco or olive oil and onion and garlic, cooking until the onion is tender and garlic is browning
- Add green pepper and tomatoes (I add a little salt at this point to bring out the flavors)
- Pour in some Frank's Red Hot, I use about 1/8 c.
- Stir all the ingredients together, and simmer for 5-10 minutes
- Add the chicken and sausage to the pan and taste
- Add more Cayenne pepper, Italian seasoning, Cajun seasoning as you feel necessary
- Simmer for about 15-20 minutes
- Serve over rice or pasta, with Franks or Tabasco on the side (I pour some on just before I eat it)
- Enjoy!
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