Saturday, January 9, 2010


So I finally made my homemade Jambalaya last night and it was SPECTACULAR. An absolutely amazingly delicious dish!! :) I can't remember the last time I've had such a delicious Jambalaya. hehe. Here's my recipe:

3 cups Chicken broth
3 chicken boneless skinless chicken breasts
3 links of red hot sausage (or andouille if you can find it but I can't here)
1 lbs Shrimp
1 1/2 cup white rice
2 tbsp dried parsley
1 tsp Cheyenne
1 tsp Chili Powder
2 tsp Cumin
2 tsp Black pepper
1 tsp Garlic Powder
1 half onion diced
1 green pepper diced
1 large tomato diced

1. First prepare your sausage by slicing it and dicing up your vegetables. This way you can quickly add everything.
2. In a large deep skillet (or dutch oven if you have one) heat 1 tbsp olive oil over Medium High heat. Cook chicken breast until golden on each side (roughly 5-6 minutes per side). Once all your chicken is cooked transfer to cutting board and dice your chicken. Don't worry if it's a little pink inside because the chicken will finish cooking.
3. In the same dish add your chicken broth and allow to heat up for roughly 3 minutes scrapping the yummy drippings from the chicken off the bottom. This will help season the dish so don't drain and be sure to cook the chicken in the same dish you're going to make your meal in.
4. Add the diced chicken, tomato, onion, green pepper, all spices, and rice to the chicken broth. Stir and cover. Cook for 15 minutes.
5. After 15 minutes add your sausage to the dish and re-cover. Cook for an additional 3 to 4 minutes. Add Shrimp (I use fully cooked and cleaned shrimp so I add it for the last few minutes to keep them from getting tough and too chewy). Re-cover and allow to simmer for an additional 2 to 3 minutes or until rice is tender. Stir. Allow to cool for 5 minutes. Don't worry if the sauce seems thin as it'll thicken as it cools.

Now remember that I scaled down the amount of spices for a basic recipe. Please feel free to increase the amount of cheyenne, chili powder, and black pepper as you see fit. Salt to taste when adding the seasonings. :)

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