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Jambalaya

December 18, 2006
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Puree 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 350F 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.

Ingredients:
5 Celery ribs (trimmed and sliced)
2 Bell peppers (stemmed cored and seeded)
1 medium Red onion (peeled and quartered)
1 medium White onion (peeled and quartered)
1 medium Yellow onion (peeled and quartered)
1 Head garlic (separated into the cloves peeled)
1 small Bunch fresh basil (or 2 tablespoons dried)
1 small Bunch fresh oregano (or 2 tablespoons dried)
1/2 bn Fresh thyme (or 2 tablespoons dried)
3 cans (28 ounces each) tomatoes (diced)
2 cups Sun-dried tomatoes (cut in pieces)
2 pounds Boneless chicken
1 pound Wing-ettes (wings without the tips)
5 Bay leaves
4 tablespoons Pure mild chile powder
2 pounds Andouille sausage
2 pounds Peeled deveined tiger
Salt
Hot steamed rice