Note: There are as many Jambalaya recipes as there are cooks. We took old family recipes, did a little research and this is the result. Enjoy.
2 links andouille sausage sliced into ¼ in. rounds
4 tenderloins or 2 chicken breasts
4-5 shrimp per diner* (we like the 10/15), shelled and cleaned
1 tablespoon olive oil
1 red bell pepper, diced
1 small to medium yellow onion, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups chicken broth
2 15.5 oz. cans fire-roasted tomatoes
1 teaspoon Old Bay
1 teaspoon Creole seasoning
Rice – one cup uncooked rice for three diners (we like Jasmine); cook according to directions.
In an 8-qt. Dutch oven, sauté onions in olive oil; add rest of veggies, chicken broth, spices, chicken and sausage. Cook over low heat for about an hour. Add shrimp about 15 minutes before serving. Serve over rice.
Stores well for leftovers; however, we do not freeze leftover Jambalaya with shrimp in the dish.
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