Jambalaya

Name: Jambalaya
Yield: serves 10 to 12
Ingredients: 1 large onion; 1 green pepper; 3 stalks celery; 4 cloves garlic; 1 pound andouille or smoked sausage; 1 pound boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning; 2 (14-ounce) cans diced tomatoes; 3 tablespoons dried chicken bouillon; 8 cups water; 4 cups rice; 1 pound peeled and deveined raw shrimp

December 9, 2011

I fell in love with this dish the first time I tried it in New Orleans. The combination of rice, tomatoes, shrimp, chicken, and andouille sausage is the epitome of Cajun cooking. This version isn’t particularly spicy, so make sure to serve it with some hot sauce on the side for more adventurous eaters.

Recipe notes

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