Creole Jambalaya
"This difference between Creole and Cajun Jambalaya is the tomatoes."
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
12 16
- Serves:
- 12
ingredients
- 1 lb andouille sausage
- 3 garlic cloves, minced
- 1 1⁄2 cups yellow onions, chopped
- 1 cup bell pepper, chopped
- 1 cup chicken, cooked and diced
- 4 cups rice
- 1 (14 1/2 ounce) can diced tomatoes
- 8 cups water or 8 cups chicken broth
- 3 bay leaves
- 1 tablespoon chicken bouillon
- 1 teaspoon beef bouillon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon Kitchen Bouquet
directions
- In a large stockpot, heat oil then add onions and bell pepper. Cook until onion is translucent.
- Add diced andouille. Cook, stirring often, for 10 minutes.
- Add rice, and continue to cook and stir for 5 minutes.
- Add all remaining ingredients.
- Allow mixture to come to a full rolling boil.
- Remove from heat and cover with a tight fitting lid. Do not open lid for at least 30 minutes, rice will steam and should be perfectly done.
- Stir and serve.
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RECIPE SUBMITTED BY
I am a work-at-home mother of 3 teenagers. I love spending my time talking to them and getting to know them better. I love to cook for them and my husband. I also love to read (cookbooks mostly), and spend time talking over a good cup of coffee with my friends and family.
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