Real Simple Jambalaya
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 3⁄4 lb andouille sausage, sliced into rounds
- 1 large red pepper, diced
- 2 celery ribs, chopped
- 4 scallions, sliced
- 1⁄2 cup coarsely chopped fresh parsley
- 3 garlic cloves, chopped
- 2 tablespoons fresh thyme leaves
- 1 1⁄2 cups rice
- 1 1⁄2 lbs boneless skinless chicken thighs, cut into bite-size chunks
- 1 (28 ounce) can diced tomatoes
- 2 cups chicken broth
- 3 bay leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon lemon juice
directions
- Saute the sausage in a Dutch oven over medium-high heat until lightly browned. Remove and set aside.
- Add the red pepper to the Dutch oven; saute 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes, then add the rice, still stirring. Add the chicken, combining well.
- Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done.
- Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes. Serve Warm.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!