Cajun Bayou Jambalaya
Author: Gigi | Passing the Relish
Serves: 6-8
- 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
- Sautee sausage, onion, celery and green pepperin 2 tablespoons of butter and 1-2 tablespoons of canola oil until soft.
- Add ⅓ cup chicken broth and heat until hot.
- Add garlic and spices through bay leaves.
- Add 1¼ cup chicken stock, tomatoes, ham, shrimp and rice. Simmer covered for 15 minutes or until rice is done.
- 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/
3.2.1275