Sunday, January 30, 2011

Cajun Jambalaya

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1 large green bell pepper, chopped
3 stalks celery, chopped
2 large onions, chopped
2 cloves garlic, minced
1/2 cup green onion, chopped
2 Tbsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper
1/2 cup oil
2 cups long grain white rice
4 cups chicken stock
1/2 cup tomato sauce
1 cup diced pork chop
1 cup diced Andouille sausage
10 boneless skinless chicken thighs


Add oil to medium stock pot, bring up to medium heat.  Add diced Andouille sausage to hot oil and fry until it starts to brown.  Add diced pork chop and continue to fry until well browned.  Remove the browned Andouille sausage and pork chop, and set it aside.  Add chicken thighs to the hot oil and brown well on both sides.  Remove the browned chicken and set it aside.  Add the chopped onion, bell pepper, and celery and saute for about 5 minutes.  Stir in salt, black pepper, red pepper, and garlic.  Continue to cook until vegetables are soft.  Stir in tomato sauce.  Cook for another 5 minutes or so.  Add the sausage, pork, and chicken back into the pot.  Add two cups of rice, and stir well.  Add 4 cups of chicken stock, stir and bring to a boil.  Cover pot with lid, reduce heat to medium low and simmer for about 14 minutes.    Toss the mixture to fluff the rice, then toss in the green onions.  Cook for another 5 minutes or so over medium low heat, then serve hot with french bread.  Enjoy!
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