I cook in home grown hot peppers from the garden as well. I use brown rice instead of white (takes longer), but this is the recipe I got from allrecipes.com One of my favorite dinners. You can use hot italian sausage instead of kielbasa ...
INGREDIENTS:
2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
DIRECTIONS:
1. Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly brow ned,
about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion
powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice,
then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer
20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Jambalaya
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Re: Jambalaya
Umm, sounds really good! Thanks for sharing and oh yeah, definitely hot Italian!
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Re: Jambalaya
You can cook the rice before hand also....
On all of my recipes ... I cook the veggies down till the onions turn clear first.....then add to the mix
On all of my recipes ... I cook the veggies down till the onions turn clear first.....then add to the mix
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Re: Jambalaya
SHRIMP JAMBALAYAKAJUN wrote:You can cook the rice before hand also....
On all of my recipes ... I cook the veggies down till the onions turn clear first.....then add to the mix
1 tablespoon olive oil
1/2 pound smoked sausage ( cut into 1/4-inch thick slices)
1 onion (large, chopped)
1 cup chopped green bell pepper
1 cup chopped celery
salt (to taste)
1/2 teaspoon cajun (Tonys Chacerie seasoning (or to taste)
1 cup white rice (cooked)
14 1/2 ounces Roi Tel tomatoes with juice
1 tablespoon minced garlic
2 cups chicken broth
3 bay leaves
1/4 teaspoon dried thyme leaves
2 pounds medium shrimp (peeled and deveined, 30-40 per pound)
Prep 20 m
Cook 45 m
Ready In 1 h 10 m
Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the shrimp, and cook 5 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.
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Re: Jambalaya
Nice, thanks ... I'll have to try your version.