Everything Jambalaya

4 Servings
100% would make this recipe for Everything Jambalaya again.

Super easy jambalaya

0 : 30

0 : 10

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Everything Jambalaya Ingredients

2 cups enriched white ricw	1 can (14 oz) diced tomatoes in juice
1 tablespoon extra-virgin olive oil once around the pan	1 can (14 oz) Chicken broth
1 tablespoon butter	1 teaspoon Cumin (1/3 palmful)
1 pound Chicken skinless white or dark meat	1 teaspoon Chili powder (1/2 palmful)
3/4 pound andouille casing removed and diced	1 teaspoon Poultry seasoning (1/3 palmful)
1 medium onion chopped	1 teaspoon Worcestershire sauce
2 ea ribs celery chopped	1 pound Shrimp medium, raw, deveined and peeled (ask for easy peel at fish coun
1 ea green bell pepper chopped	Salt & pepper to taste
1 ea bay leaf fresh or dried	Scallion chopped to garnish
Hot pepper sauce several drops hot sauce or 2 pinches cayenne pepper	Fresh thyme
3 tablespoon Flour (a handful) all-purpose flour

Instructions for Everything Jambalaya

Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Main Dish Quick Saute American Chicken Dinner

for flavor and categorization

How very interesting that this same exact recipe - word for word - is over at the Food Network site: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19500,00.html?rsrc=search If you post, please give due credit (in this case, to Rachael Ray)

kmpirish
on Jan 1 2007 6:50PM

Agreed. Once the recipe is posted (accidentally) you can not delete it. Even worse the recipe program posting feature doesn't automatically upload the credits. Good thing for astute users that find the post interesting and better yet have the time to leave comments to complete strangers regarding the proper way to credit a recipe's author. This is Rachel Ray's recipe and below is the link to it: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19500,00.html [I posted this recipe.]