D&D Wine Review

Cajun Jambalaya 

12 oz. boneless, skinless chicken breast

Black pepper

1-2 tablespoons canola oil

4 oz. smoked chicken or keibsa sausage, cut into ½ inch thick slices

1 onion, chopped

1 green or red bell pepper, chopped

2 stalks celery w/ leaves, chopped

1 teaspoon dried thyme

1 cup long grain brown rice

2 cups canned chicken stock

1-2 Bay leaves

Fresh Parsley

1 clove garlic

1 can tomatoes, 14-16 oz.

1 teaspoon hot sauce

½ cup green onions for garnish

1. Cut chicken, sprinkle with black pepper, place in heated skillet with oil until brown.  Remove and set aside.
2. Add Sausage, onion, green pepper, celery, garlic and thyme-Sauté over Med/High for about 5 minutes.
3. Add Rice, stir and cook for 1 minute (or rice can be cooked separately and added when you serve)
4. Add Chicken stock and bay leaf, simmer on low, tightly covered for 20 minutes, or until rice is tender.
5. Stir in tomatoes, chicken and fresh parsley season to taste with hot sauce.  Allow to cook on low for 20-30 minutes.
6.   Garnish with green onions serve.

*Variation-Use Shrimp instead of Chicken

*Variation-Omit Rice and serve with crusty French bread

This entry was posted on Sunday, February 17th, 2008 at 3:31 pm and is filed under Leslie's Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.