Sunday, January 8, 2012


My wonderful husband made us dinner the other night, he decided to make Jambalaya with my new Le Creuset. This recipe turned out so delicious and it was fairly easy to do. Nick did a great job! 

2 Tbsp vegetable oil, divided
1 Tbsp Cajun seasoning
2 large (about 10 oz) andouille sausage, sliced into rounds (we used Sweet Italian sausage)
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can diced Italian tomatoes
1/2 tsp red pepper flakes
1/2 tsp ground black pepper
1 tsp salt
1/2 tsp hot pepper sauce
2 tsp Worcestershire sauce
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

1. Heat 1 Tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon of oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Serve hot an enjoy!!!

Recipe adapted from: Allrecipes

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