Fat Tuesday called for some yummy Jambalaya. I however had never made it before. My mom perfected it years ago and a lot of the time we'd get together and eat hers. Some years when we weren't able to get together for Fat Tuesday, we'd go without, or order food. This year, I was going to make my own and Shawn was into the idea. Recipe 6/52 for 2017 turned out to be an awesome Jambalaya. My mom even said she wants my recipe. I got the recipe from Allrecipes.
Jambalaya
2 tbsp butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup long grain white rice
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp hot sauce (I actually added more because I read a lot of the reviews and this was the number one complaint)
1 bay leaf
2/3 cup chicken breast, cooked and diced
2/3 cup cooked crumbled Italian sausage (I used andouille sausage because, duh!)
2/3 cup shrimp, cooked and peeled
Melt butter in a large saucepan over medium heat. Stir in the onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil garlic powder, hot sauce, and bay leaf. Bring to a boil over medium high heat, then turn the heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
Once the rice has cooked, stir in the chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
Jambalaya
2 tbsp butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup long grain white rice
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp hot sauce (I actually added more because I read a lot of the reviews and this was the number one complaint)
1 bay leaf
2/3 cup chicken breast, cooked and diced
2/3 cup cooked crumbled Italian sausage (I used andouille sausage because, duh!)
2/3 cup shrimp, cooked and peeled
Melt butter in a large saucepan over medium heat. Stir in the onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil garlic powder, hot sauce, and bay leaf. Bring to a boil over medium high heat, then turn the heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
Once the rice has cooked, stir in the chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
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