Chicken & Sausage Jambalaya – Chef Jean-Pierre
Hello Friends, Today I’m going to demonstrate how I make Jambalaya my way, I know in the comments already people are going to be asking where is the shrimp its not a real Jambalaya. Do not worry, this is my take on the Jambalaya, so before the Recipe Police come into the comment section try this recipe out and let me know what you think!
2 tablespoons Roasted Garlic Extra Virgin Olive Oil
3 pounds boneless and skinless Chicken Thighs
1 cup minced Onion
1 cup Red Bell Pepper cut into medium to small dice
1 cup Green Bell Pepper cut into medium to small dice
1 cup Celery cut into ½ inches cubes
1 pound Smoked Sausage sliced or Smoked Ham dice into medium dices
1 cup Tomato Puree
2 tablespoons chopped Garlic
1 tablespoon chopped Thyme
1 tablespoon chopped Tarragon
1 teaspoon Cayenne Powder
1 ½ cups Peeled Tomatoes drained and cut into small dice juice reserved
2 or 3 Bay Leaves
7 cups super good quality Shrimp or Chicken Stock homemade or “Imagine”, “Kitchen Basics” or the “Organic Chicken Broth” from Costco it’s delicious
4 cups Enriched Parboiled Long Grain Rice we use Uncle Ben’s Converted Brand
Salt and Pepper to taste
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