Jambalaya ⭐️: Difference between revisions
From McGough's Recipes
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*1 Teaspoon Freshly Ground Black Pepper | *1 Teaspoon Freshly Ground Black Pepper | ||
*1/2 Teaspoon Salt | *1/2 Teaspoon Salt | ||
*1/2 Teaspoon Cayenne Pepper or To Taste (up to 2 teaspoons) | *1/2 Teaspoon Cayenne Pepper or To Taste (up to 2 teaspoons)<ref>1 1/2 teaspoons cayenne pepper</ref> | ||
*2 Cups Long-grain Rice | *2 Cups Long-grain Rice | ||
*1-2 lbs boneless, skinless chicken breast meat, cut into 1-inch cubes | *1-2 lbs boneless, skinless chicken breast meat, cut into 1-inch cubes | ||
*2 Cups chicken broth | *2 Cups chicken broth<ref>Add bouillon cubes with spices and substitute for chicken broth</ref> | ||
*1 (28-ounce) can tomatoes, chopped but not drained or crushed or diced tomatoes | *1 (28-ounce) can tomatoes, chopped but not drained or crushed or diced tomatoes | ||
*1-2 lbs peeled and de-veined shrimp | *1-2 lbs peeled and de-veined shrimp | ||
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#Stir in bay leaf, oregano, thyme, black pepper, salt and cayenne. | #Stir in bay leaf, oregano, thyme, black pepper, salt and cayenne. | ||
#Cook Chicken until almost cooked through. | #Cook Chicken until almost cooked through. | ||
#Stir in rice to coat | #Stir in rice to coat | ||
#Add | #Add tomatoes and bring to boil | ||
#Add shrimp and sausage, turn heat to simmer and cover. | #Add shrimp and sausage, turn heat to simmer and cover. | ||
#Stir occasionally, continue simmering until most of the liquid is absorbed and rice is al dente-about 20 minutes. | #Stir occasionally, continue simmering until most of the liquid is absorbed and rice is al dente-about 20 minutes. | ||
=== '''Family Tweaks''' === | === '''Family Tweaks''' === | ||
<references /> | |||
[[Category:Recipe]] | [[Category:Recipe]] |
Revision as of 15:56, 27 January 2019
Ingredients
- 1 Tablespoon Olive or Vegetable Oil
- 2 Cloves Garlic, Minced
- 2 Medium Onions, Coarsely Chopped
- 1 Cup Thinly Sliced Celery
- 1 Bay Leaf
- 1 Teaspoon Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Cayenne Pepper or To Taste (up to 2 teaspoons)[1]
- 2 Cups Long-grain Rice
- 1-2 lbs boneless, skinless chicken breast meat, cut into 1-inch cubes
- 2 Cups chicken broth[2]
- 1 (28-ounce) can tomatoes, chopped but not drained or crushed or diced tomatoes
- 1-2 lbs peeled and de-veined shrimp
- 1-2 lbs smoked sausage, such as kielbasa, cut into 1/2 inch slices than halved or quartered
Directions
- Combine oil, garlic, onions and celery in a 4-quart pot.
- Sauté on medium heat until vegetables are soft.
- Stir in bay leaf, oregano, thyme, black pepper, salt and cayenne.
- Cook Chicken until almost cooked through.
- Stir in rice to coat
- Add tomatoes and bring to boil
- Add shrimp and sausage, turn heat to simmer and cover.
- Stir occasionally, continue simmering until most of the liquid is absorbed and rice is al dente-about 20 minutes.