Jambalaya "me-oh-my-a" Recipe
Smoked chicken, spicy hot link, tasso ham and shrimp sautéed in a piquante tomato sauce and served over white rice. Spicy!
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Ingredients
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Protein
Vegetables and Aromatics
Spices and Seasoning
Liquids
Rice
Method
Preparation
- 1
Prepare the Rice
Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 3 cups of chicken broth. Bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
Cooking the Jambalaya
- 2
- 3
- 4
Combine the Ingredients
Add the canned diced tomatoes (with juices), Cajun seasoning, bay leaves, salt, black pepper, and cayenne pepper to the pot. Stir to combine all the ingredients well.
- 5
Simmer the Jambalaya
Pour in 3 cups of chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 30 minutes, stirring occasionally, until the shrimp are cooked through and the flavors are melded.
Serving
- 6
Plate the Jambalaya
Remove the bay leaves from the jambalaya. Serve the jambalaya over the prepared white rice, garnishing with chopped green onions or parsley if desired.
