Jambalaya
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
celery stalks
trimmed, sliced |
|
| 2 | each |
sweet bell peppers
stemmed, cored, seeded |
|
| 1 | medium |
red onion
peeled, quartered |
|
| 1 | medium |
white onion
peeled, quartered |
|
| 1 | medium |
yellow onion
peeled, quartered |
|
| 1 | head |
garlic
separated into cloves |
*
|
| 1 | bunch | basil |
*
|
| 1 | bunch | oregano |
*
|
| ½ | bunch | thyme |
*
|
| 3 | cans |
tomatoes
diced |
*
|
| 2 | cups |
sundried tomatoes
cut up |
|
| 2 | pounds |
chicken
boneless |
|
| 1 | pound |
chicken wings
boneless |
|
| 5 | each | bay leaves |
*
|
| 4 | tablespoons | red pepper flakes |
|
| 2 | pounds | andouille | * |
| 2 | pounds |
shrimp
peeled |
|
Trans-fat Free, Good source of fiber
Directions
Purée celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor.
Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder.
Cover and bring to a boil.
Reduce heat to medium an cook for about 35 minutes.
While the mixture cooks, thinly slice the andouille sausage and roast in 350℉ (180℃) F oven for about 15 minutes (this will render out a lot of the grease).
Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes.
Add shrimp and cook for about 5 minutes.
Season with salt to taste.
Serve over rice.
Comments