New orleans Jambalaya Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 tablespoons corn oil margarine | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Scallions | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 2 cups chicken broth, either homemade or canned | ||
| Tomatoes | 1 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme | ||
| Black pepper | 1/8 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Bay leaves | 2 | |
| Brown rice | 1 Cup (16 tbs), uncooked | |
| 8 chicken breast halves, skinned and boned | ||
Directions
In a stockpot heat margarine over medium heat.
Add onion, scallions, green pepper, celery and garlic.
Saute for 5 minutes.
Add broth, tomatoes, parsley, salt, thyme, black pepper, cayenne pepper and bay leaves; cover.
Bring to a boil over medium heat.
Add rice and chicken; cover.
Cook over medium-low heat for 45 minutes, stirring occasionally.
Remove bay leaves.
Serve hot.
Add onion, scallions, green pepper, celery and garlic.
Saute for 5 minutes.
Add broth, tomatoes, parsley, salt, thyme, black pepper, cayenne pepper and bay leaves; cover.
Bring to a boil over medium heat.
Add rice and chicken; cover.
Cook over medium-low heat for 45 minutes, stirring occasionally.
Remove bay leaves.
Serve hot.
Chef
