Jambalaya with Shrimp and Sausages
< 1 Hour
Jambalaya with Shrimp and Sausages
Ingredients
Method
Heat up 1 tablespoon of oil in a stock pot (or a generously sized deep sauté pan) over medium-high heat. Toss in the chicken and sausage, and cook for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sausage is nicely browned. Shift to a pristine plate and set aside.
Next, incorporate the remaining 2 tablespoons of oil into the stock pot. Add in the bell peppers, celery, jalapeño, onion, and garlic. Cook for 6 minutes, stirring intermittently, until the onions have softened.
Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
Serve hot with your preferred garnishes.
Jambalaya with Shrimp and Sausages
< 1 Hour
Ingredients
Method
Heat up 1 tablespoon of oil in a stock pot (or a generously sized deep sauté pan) over medium-high heat. Toss in the chicken and sausage, and cook for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sausage is nicely browned. Shift to a pristine plate and set aside.
Next, incorporate the remaining 2 tablespoons of oil into the stock pot. Add in the bell peppers, celery, jalapeño, onion, and garlic. Cook for 6 minutes, stirring intermittently, until the onions have softened.
Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
Serve hot with your preferred garnishes.