Eric’s Jambalaya

eric's jambalayaJambalaya can be made many ways. I have blogged about a few different jambalaya recipes – Louisiana Jambalaya and Jambalaya Pasta with Penne, Chicken, Shrimp & Andouille.  All recipes must have the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage.  Shrimp is sometimes used.

jambalaya mis en place

This is my husband Eric’s version.  Here my recipe book.

eric's jambalaya book

Eric’s Jambalaya

Serves 6

1 Tbs olive oil
1 lb andouille sausage, cut up
2 chicken breasts, cut up
1 green pepper, chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves of garlic, minced
15 oz can diced tomatoes
1 cup rice
2 cups chicken stock
2 Tbs paprika
¼ tsp cayenne pepper
1 tsp oregano
1 tsp thyme
1 sprig of sage
Salt & pepper, to taste

Sauté  sausage in olive oil, add paprika, stir, then add the green pepper, celery, onion and garlic and sauté for 2 minutes.  Add the chicken and sauté, then add the rice and sauté for 1 minute.  Next add the tomatoes and stock and simmer for 45 minutes.  Serve with cornbread.

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5 thoughts on “Eric’s Jambalaya

  1. Chicken Tinga – having served this to lots of Gina’s friends, I am now receiving requests from their Mother’s for the recipe, which I am supplying with a couple of chipotles (and a word of caution regards heat ) as they are hard to track down in Aus.

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