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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A New Orleans inspired Jambalya Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
6 boneless skinless chicken breasts |
4 hot italian sausages, cooked to instructions |
1 green pepper |
1 red pepper |
1 vidalia onion |
1 jalapeno |
2 garlic cloves |
14 ounces chicken stock |
1 (14 ounce) can diced tomatoes with juice |
1 teaspoon cumin |
1 teaspoon red pepper flakes |
2 bay leaves |
2 tablespoons flour |
1 teaspoon fresh thyme |
white rice (enough for 5-6 servings) |
more chicken stock (enough for 5-6 servings) |
Directions:
1. In a really large skillet melt butter into oil.
2. Cube chicken and add to hot skillet.
3. While chicken is starting to cook, cube onion, peppers and jalepino.
4. Once chicken has been cooked on all sides add vegetables. Salt and pepper.
5. Put two bay leaves in skillet and cover 20 minutes, stirring occasionally.
6. Remove bay leaves and add 2 T flour and mix well, cook for 2 minutes.
7. Add stock and tomatoes, mixing well to break up raux.
8. Add 1 t cumin, 1 t red pepper flakes, and minced garlic.
9. Let cook for ten minutes uncovered.
10. Serve over a bed of white rice made in chicken stock. Use thyme to garnish.
11. Should serve 6 but usually 5 for me.
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