Jambalaya

Jambalaya is rather easy to make with the main meat consisting of chicken, sausage, and shrimp.  I made my Jambalaya without shrimp but with lots of browned chicken strips and sausage cut into bite size pieces.  After browning the meat, I put it on a platter for later use while I stirred fried lots of onions, celery, bell peppers, and minced garlic.

When these ingredients have been stir fried in canola oil, I transferred them into a large cooking pot.  My frying pan would not hold the finished Jambalaya.

Into this large pot with the vegetables, I added a can (16 oz.) of diced tomatoes and almost 2 cups of chicken broth and brought it to a boil.

At this point, I turned the heat down and stirred in a cup of long grain rice, put the lid on, and let it simmer for 13 minutes.

Now it is time to add some spices:  salt and pepper to taste, Cajun seasoning, dashes of Tabasco sauce, and fresh chopped parsley (if available).  What else would you like?

Finally, gently stir in the chicken and sausage and let it heat.  If I had had shrimp, I would have folded that in and let it boil for about five minutes.

I was surprised how well this dish turned out.  My, oh my!  Now let's go and have some fun down on the Bayou!

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I am participating in the A to Z Blog Challenge for April 2014.