My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.
Ingredients
- margarine or butter: 2 Tbsp
- onion: 0.25 cup (chopped)
- celery: 0.33333 cup (chopped)
- green pepper: 0.25 cup (chopped)
- tomatoes: 1 can (14.5 ounce can, diced)
- ½ cups chicken broth: 1 piece
- long grain white rice: 0.66667 cup
- basil: 1 tsp (dried)
- garlic powder: 0.25 tsp
- black pepper: 0.25 tsp
- hot sauce: 0.25 tsp
- bay leaf: 1 piece
- cooked chicken breast: 0.66667 cup (diced)
- crumbled Italian sausage: 0.66667 cup (cooked)
- cooked shrimp: 0.66667 cup (peeled)
Metric Conversion
Stages of cooking
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Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
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Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
