We have been to Mardi Gras numerous times - each time we visit I always pick up a piece of local art work. Here is my favorite Mardi Gras 1990 poster signed by the artist. It is framed and hanging in my living room.
2 cups of enriched white rice
1 tablespoon of extra-virgin Olive Oil
1 Tablespoon butter
1 pound boneless - skinless white or dark chicken meat...cubed
1 pound sausage (Kielbasa, Andouille, Smoked Sausage..which ever one you like) remove casing and dice
1 medium chopped onion
2 stalks of celery chopped
1 green bell pepper chopped
1 bay leaf
2 to 3 Tablespoons of all purpose flour
1 14 oz can of diced tomatoes
1 14 oz container of chicken stock
1 teaspoon cumin
1 rounded teaspoon of chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 pound of shrimp deveined and peeled
Salt & Pepper
Cook rice per directions on box.
Add oil and butter to a large deep skillet over medium heat.
Add cubed chicken..cook for 3 minutes.
Add sausage ...cook for 2 minutes more.
Add onion, celery, green pepper, & bay leaf .... saute vegetables for 5 minutes.
Sprinkle flour over the pan and cook for 2 minutes more.
Stir in tomatoes and chicken broth.
Season with cumin, chili powder, poultry seasoning, and Worcestershire sauce.
Bring to a boil.
Add shrimp.
Simmer 5 minutes
Finished!
If you like your Jambalaya Spicy ...add in 2 tablespoons of Cayenne Pepper Sauce when you add the spices!
Serve over rice!
Add a loaf of French Bread!
Add a loaf of French Bread!
OMG!! Looks So Delicious !!
ReplyDeleteI LOVE Jambalaya!!! This looks absolutely delicious!!!
ReplyDeleteI've always been curious about how to make jambalaya, since my husband loves it. Thanks for sharing your recipe!
ReplyDelete