Sunday, January 8, 2012


Cut and cook together a couple large boneless skinless chicken breasts, a couple long links of Andouille sausage, some ham if you like, in a large Dutch oven or similar pot.  Once these are cooked together, add the trinity of a cup each of celery, onion, and green pepper with a bit of garlic.  Add two cups of rice and keep mixing until it’s all about equally distributed.  Now pour in three and a half cups of chicken stock. If you like a tomatoey jambalaya, make it three cups of chicken stock and a can of mild Rotel tomatoes. If you like it REALLY tomatoey, add a small can of tomato paste. Cover it and let it cook in the oven at 350 for about 30 minutes. Take it out and stir it up.  Add another cup of stock, cover it, and put it back in the oven for another 45 minutes.
Add peeled shrimp with the stock if you like seafood in your jambalaya.

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