Jambalaya
From lacrenshaw 15 years ago
- 45 minutes to make
- Serves 8
This dish needs no accompaniment. It can stand on its own quite nicely, thank you. We sometimes substitute chicken chunks for the shrimp, depending on our mood.
Ingredients
- canola oil, just enough to saute sausage. shopping list
- 1 pound hot sausage or your choice, in 3/4" cube shopping list
- 1 pound extra large shrimp OR 1 pound chicken breasts, in 3/4" cube shopping list
- 1 onion, chopped shopping list
- 1 tablespoon dried parsley shopping list
- 2 cups uncooked long-grain white rice shopping list
- 2 cloves garlic, minced shopping list
- 1 can Rotel tomatoes with chiles shopping list
- 2 bay leaves shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon thyme shopping list
- 1 pinch rosemary shopping list
- 1/2 teaspoon crushed red pepper shopping list
- 1 medium jar of tomato sauce shopping list
How to make it
- Heat a small amount of canola oil in a Dutch oven.
- Saute sausage, chicken (if using), onions and parsley in oil for 15 minutes.
- Add garlic.
- Saute for 30 seconds.
- Add Rotel tomatoes, sauce, garlic,bay leaves, salt, thyme, rosemary, and crushed red pepper.
- Add rice.
- Add water to cover the rice.
- Bring to a boil
- Reduce heat to simmer.
- Cover the pot.
- Simmer for 30 minutes.
- Check water level occasionally..
- If using chicken, cook until rice is tender.
- If using shrimp, add to pot.
- Simmer and stir until shrimp turns pink and is cooked.
People Who Like This Dish 9
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