There are a wide range of methods to make jambalaya, with chicken and sausage, or shrimp, or ham, or perhaps duck or alligator. Jambalaya is a French word that suggests 'jumbled' or 'blended', Jambalaya is a Louisiana Creole meal of French and spanish impact.
Jambalaya might have been developed in Louisiana and might have its origins in Spanish paella, even if there is a meal likewise called jambalaia in Provence, southern France. New Orleans Creole-style "red" jambalaya, in contrast to one made with only stock, a more Cajun-style"brown" jambalaya.
Serves 6-8
� 2 celery sticks, sliced fine
� 1/2 medium onion, minced
� 1/2 medium bell pepper, minced
� 1 pound turkey kielbasa, sliced into half moons
� 2 Tablespoons olive oil, divided
� 1/2 cup water
� 1-14oz can crushed tomatoes
� Salt & pepper
� 2 garlic cloves, minced
� 1 1/2 teaspoons old bay flavoring
� Hot sauce, to taste
� Red pepper flakes, to taste
� 3 cups chicken broth
� 1 cup long grain rice
� 2 dried bay leaves
2. Get rid of chicken to a bowl and reserved.
3. Turn the heat to medium-low, heat staying olive oil and cook veggies up until tender, ~ 8-10 minutes.
4. Include kielbasa and cook for 3 more minutes.
5. Include garlic and stir continuously for 30 seconds.
6. Include in flavoring, hot sauce & peppers, chicken broth, water and crushed tomatoes.
7. Bring the entire mix to a boil and include in the bay, chicken and rice leaves.
8. Let the mix simmer for 10 minutes then put the cover on the Dutch oven and eliminate it from the heat.
9. Let stand up until the rice is tender and all the liquid has actually been soaked up, ~ 35 minutes.
Serves 6-8
Ingredients
� 2 Chicken breasts, cut into pieces� 2 celery sticks, sliced fine
� 1/2 medium onion, minced
� 1/2 medium bell pepper, minced
� 1 pound turkey kielbasa, sliced into half moons
� 2 Tablespoons olive oil, divided
� 1/2 cup water
� 1-14oz can crushed tomatoes
� Salt & pepper
� 2 garlic cloves, minced
� 1 1/2 teaspoons old bay flavoring
� Hot sauce, to taste
� Red pepper flakes, to taste
� 3 cups chicken broth
� 1 cup long grain rice
� 2 dried bay leaves
How to make
1. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat and scorch chicken pieces, seasoning with salt & pepper, till hardly prepared through, ~ 5 minutes.2. Get rid of chicken to a bowl and reserved.
3. Turn the heat to medium-low, heat staying olive oil and cook veggies up until tender, ~ 8-10 minutes.
4. Include kielbasa and cook for 3 more minutes.
5. Include garlic and stir continuously for 30 seconds.
6. Include in flavoring, hot sauce & peppers, chicken broth, water and crushed tomatoes.
7. Bring the entire mix to a boil and include in the bay, chicken and rice leaves.
8. Let the mix simmer for 10 minutes then put the cover on the Dutch oven and eliminate it from the heat.
9. Let stand up until the rice is tender and all the liquid has actually been soaked up, ~ 35 minutes.
