I had to go to the internet and come up with my own recipe for jambalaya. I combined some of the best things I liked from 4 or 5 recipes and came up with my own version. The family enjoyed it and even better it was really easy to fix. Also quite affordable.
I served it with a small side salad and garlic bread.
- 4 chicken thighs
- 1 pound chicken andouille sausage cut into half inch chunks
- 1 lb uncooked shrimp
- 1 large onion diced
- 1 green pepper diced
- 2 cans diced tomatoes
- 4 cups chicken stock
- 2 cups uncooked rice (brown or white)
- 3 Tbsp Tabasco sauce
- 2 tsps ground cumin
- 4 cloves minced garlic
- 1 Tbsp creole seasoning
- 4 bay leaves
- Heat dutch oven or large stock pan on medium-high.
- Place chicken thighs in pan and cook for 3 minutes.
- Flip over and add sausage, onions and green peppers.
- Sprinkle seasonings over chicken (leaving out bay leaves)
- Once onions are opaque in color, pour in tomatoes and chicken stock (http://onceaweekcooking.com/homemade-chicken-stock/).
- Stir in rice and add bay leaves.
- Turn pot down to low, cover and cook for an hour.
- Add shrimp and gently stir to make sure rice is not sticking to the bottom of pot. You may need to add another ½-1 cup of water at this point if it's sticking.
- Cover again and let cook 30-45 until shrimp are done.
- Take bay leaves out and you can debone the chicken if you like (optional)
- Serve hot.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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