Dinner Recipes

Classic Jambalaya

June 3, 2016
Classic Jambalaya

This recipe comes from the Second Baptist School Provisions cookbook. This was submitted by Laura Kates. And it is outstanding!!!

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Classic Jambalaya
Classic Jambalaya
Servings
Ingredients
  • 1 1/2 pounds boneless chicken breast
  • 1 1/2 pounds smoked beef sausage cooked
  • 6 cups chicken broth
  • 2 cups celery chopped
  • 3 cloves garlic minced
  • 2 medium bell peppers diced
  • 2 medium onions chopped
  • 1 tsp paprika
  • 1/4 t black pepper
  • 1/2 tsp red pepper
  • 1/2 tsp salt
  • 4 cups long grain white rice uncooked
Servings
Ingredients
  • 1 1/2 pounds boneless chicken breast
  • 1 1/2 pounds smoked beef sausage cooked
  • 6 cups chicken broth
  • 2 cups celery chopped
  • 3 cloves garlic minced
  • 2 medium bell peppers diced
  • 2 medium onions chopped
  • 1 tsp paprika
  • 1/4 t black pepper
  • 1/2 tsp red pepper
  • 1/2 tsp salt
  • 4 cups long grain white rice uncooked
Classic Jambalaya
Instructions
  1. Slice chicken breasts into bite-sized pieces. Cut sausage into 1/4" slices.
  2. Heat 8-quart oven-safe Dutch oven or stockpot over medium heat. Add sausage and cook 7-10 minutes until brown. Remove from pot, set aside.
  3. Add chicken, salt, black pepper and cook 5-8 minutes until brown. Remove from pot, set aside. Drain fat, leaving 1 Tablespoon. Add onion, celery, green pepper, garlic and red pepper. Cook about 10 minutes, stirring frequently. Stir in broth, sausage, chicken, rice and paprika. Bring to a boil.
  4. Cover, bake at 375 for 30 minutes (until liquid is absorbed and rice is tender). Stir once or twice during cooking.
Recipe Notes

This feeds a crowd. Serve with salad and French bread.

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