Jambalaya* Recipe
Andouille sausage, chicken, shrimp, crawfish, bell pepper, onion, nuts and rice; with a petite Bubba salad.
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Ingredients
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Meats
Vegetables
Grains
Nuts & Spices
Salad
Method
Jambalaya Preparation
- 1
Cook the Meats
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced Andouille sausage and cook for about 5 minutes until browned. Add the diced chicken breast and cook until no longer pink, about 7-8 minutes.
- 2
Add Vegetables and Spices
Stir in the diced onion, bell pepper, and minced garlic. Cook for an additional 3-4 minutes until the vegetables are tender. Then, add the Cajun seasoning, salt, and black pepper, stirring to combine.
- 3
Incorporate Rice and Broth
Add the long-grain rice to the pot and stir well to coat the rice with the mixture. Pour in 4 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
- 4
Add Seafood
Once the rice is cooked, gently fold in the shrimp and crawfish tails. Cover the pot again and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
Petite Bubba Salad Preparation
- 5
Prepare the Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
- 6
Dress the Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
Serving
- 7
Serve the Jambalaya and Salad
Serve the Jambalaya hot with a generous portion of the petite Bubba salad on the side.
