Jambalaya Recipe by Drew Andrews
Cooking Instructions 1 hour 1 Season chicken and sausage with Cajun seasoning. 2 Over medium heat in a heavy bottomed stock pot, heat oil and about half of the garlic. 3 When garlic is aromatic, cook sausage until just brown and some of the fat has been rendered. Remove sausage with slotted spoon. 4 Brown chicken thighs until browned. Remove with a slotted spoon. 5 Add onion, bell pepper, remaining garlic, tomatoes (undrained), and celery. Cook until tender, adding Cajun seasoning to the pot as liquid starts to cook out. 6 Add all other ingredients, bring to a boil, reduce heat, cover and simmer until the rice has absorbed all the liquid. Season as necessary to your taste. 1 Season chicken and sausage with Cajun seasoning. 1 Season chicken and sausage with Cajun seasoning. 2 Over medium heat in a heavy bottomed stock pot, heat oil and about half of the garlic. 2 Over medium heat in a heavy bottomed stock pot, heat oil and about half of the garlic. 3 When garlic is aromatic, cook sausage until just brown and some of the fat has been rendered. Remove sausage with slotted spoon. 3 When garlic is aromatic, cook sausage until just brown and some of the fat has been rendered. Remove sausage with slotted spoon. 4 Brown chicken thighs until browned. Remove with a slotted spoon. 4 Brown chicken thighs until browned. Remove with a slotted spoon. 5 Add onion, bell pepper, remaining garlic, tomatoes (undrained), and celery. Cook until tender, adding Cajun seasoning to the pot as liquid starts to cook out. 5 Add onion, bell pepper, remaining garlic, tomatoes (undrained), and celery. Cook until tender, adding Cajun seasoning to the pot as liquid starts to cook out. 6 Add all other ingredients, bring to a boil, reduce heat, cover and simmer until the rice has absorbed all the liquid. Season as necessary to your taste. 6 Add all other ingredients, bring to a boil, reduce heat, cover and simmer until the rice has absorbed all the liquid. Season as necessary to your taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Taco Pizza Tequila Lime Shrimp Mike's Wounded Drunken Zebra Fat Elvis Cupcakes Ray's Pineapple Cream Carrot Cake Taco Pizza Tequila Lime Shrimp Mike's Wounded Drunken Zebra Fat Elvis Cupcakes Ray's Pineapple Cream Carrot Cake Vickys Ras-El-Hanout Moroccan Spice Mix, Gluten, Dairy, Egg & Soy-Free Red Pepper Feta Dip Slow Roasted Sandwich Tomatoes Quinoa Salmon Salad Velvety Black Forest Fudge Sauce Vickys Speedy Chicken Tagine, GF DF EF SF NF Paleo Pancakes Stuffed peppers Quick and easy buttercream- frosting Irish cabbage with noodles Vickys Ras-El-Hanout Moroccan Spice Mix, Gluten, Dairy, Egg & Soy-Free Red Pepper Feta Dip Slow Roasted Sandwich Tomatoes Quinoa Salmon Salad Velvety Black Forest Fudge Sauce Vickys Speedy Chicken Tagine, GF DF EF SF NF Paleo Pancakes Stuffed peppers Quick and easy buttercream- frosting Irish cabbage with noodles