Sunday, May 19, 2013

New Orleans Jambalaya

This is a fairly traditional, New Orleans jambalaya recipe.  I got the original recipe from my brother in law and I’ve tweaked it slightly.  It’s super easy and delicious!  And much better than the store bought variety.

New Orleans Jambalaya

Makes approx. 8 cups

2 cups converted white rice (must use converted)
16 fl oz onion soup
16 fl oz chicken broth
1 (14 oz) can tomato sauce
3 tbsp olive oil
1 pound smoked sausage, sliced
1 pound boneless, skinless chicken breast, diced into 1" cubes
1 bell pepper, diced
1/2 cup celery, sliced
2 stalks green onion, chopped
1/4 cup parsley, chopped
1/2 tbsp garlic powder
1 tbsp season all seasoning (or creole seasoning)
1/2 tsp cayenne
4 bay leaf

Preheat oven to 350. In a large, oven proof dutch oven, fry sausage for just a few mins to get crispy.  After about 5-8 mins, add all other ingredients and stir to combine.

Bake @ 350 for 1 1/2 hours. Stir every 1/2 hour for the first hour and every 15 mins for the last 1/2 hour.

No comments:

Post a Comment