Jambalaya, Chicken/Pepperoni |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
My own recipe on a creole favorite. So, most eveyone says Pepperoni!? Of course pepperoni. It is absolutely perfect in Jambalaya. The taste of pepperoni is just a beautiful match for the taste of the cayene peppers and tobasco sauce. Oh, I just love this dish. You have got to try it! Ingredients:
1 lb chicken thigh, cut-up |
1 lb pepperoni, cut-up 1/4 inch cubes |
1 cup celery, chopped |
1 cup yellow onion, chopped |
1 cup bell pepper, chopped |
1 cup roma tomato, choped |
2 chili peppers |
2 tablespoons hot sauce, tobasco is best |
1 tablespoon cayenne pepper |
1 tablespoon basil |
1 tablespoon thyme |
4 garlic cloves |
4 cups water |
2 cups rice, long grain |
Directions:
1. Brown the sausage in a deep skillet (do not drain the fat!) on high heat.
2. Except for water and rice add all ingredients. Keep heat on high, mix constantly until onions become translucent.
3. Add water and bring to a boil.
4. Add rice to boiling water, leave heat on high, and wait for it to boil again.
5. lower heat to simmer, and cover skillet for 1/2 hour, then ready to serve.
|
|