Cajun Bayou Jambalaya
Author: 
Serves: 6-8
 
Ingredients
  • 1 lb. diced andouille sausage
  • 1 cup diced onion
  • ¾ cup diced celery
  • ½ cup diced green pepper
  • 2 tablespoons butter
  • 1-2 tablespoons canola oil
  • 1⅓ cup low-sodium chicken broth, divided
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 2 whole bay leaves
  • 2 fresh tomatoes
  • ½ lb low sodium ham, diced (such as Eckrich)
  • 1 cup roasted chicken
  • 12 oz. peeled, deveined shrimp
  • 1 cup uncooked rice
  • 1 tablespoon dried parsley
Instructions
  1. Sautee sausage, onion, celery and green pepperin 2 tablespoons of butter and 1-2 tablespoons of canola oil until soft.
  2. Add ⅓ cup chicken broth and heat until hot.
  3. Add garlic and spices through bay leaves.
  4. Add 1¼ cup chicken stock, tomatoes, ham, shrimp and rice. Simmer covered for 15 minutes or until rice is done.
  5. Add cooked chicken and parsley and cook until chicken is warmed through.
Recipe by Passing The Relish at http://www.passingtherelish.com/2014/01/cajun-jambalaya/