Cajun-Creole Jambalaya Recipe

A Great Tasting Dish That Takes Center Stage

Are you looking to experience Cajon-Creole cooking from Louisiana? If so, give this jambalaya recipe a try. There are as many variations of this recipe in Louisiana, as there are recipes for southern fried chicken in Georgia. This recipe calls for sautéed vegetables, spices, rice, chicken, sausage and shrimp.

Cajun-Creole Jambalaya Recipe

Recipe Ingredients:

1 pound smoked sausage, sliced
1 pound chicken, pieces
1 pound shrimp, peeled and deveined
2 tablespoon vegetable oil
3 cups chicken broth
2 cups rice -uncooked
1 can (16 oz) tomatoes
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped green onions
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1/2 teaspoon salt

Cookware and Utensils:

1 large skillet
1 cutting board
1 kitchen knife

Recipe Instructions:

As always, the key to great cooking is to be prepared and to use quality ingredients.

Wash chicken pieces and pat dry with paper towels. Heat vegetable oil in large skillet. Add sausage, chicken and then brown meats on both sides. Remove meat from skillet.
Next, add onions, green bell peppers, celery, green onion and garlic to skillet. Sauté over low heat until onions are tender.
When onions are tender, add broth, tomatoes, bay leaf, salt, pepper, hot sauce and rice. Stir thoroughly and bring mixture to a boil over medium-high heat. Return meats to skillet, reduce heat, cover and simmer until sausage and chicken are tender, about 30 minutes.
Stir in shrimp and cook until shrimp turns pink, about 4 minutes. Now your jambalaya is ready to eat.

Enjoy your meal.

Jambalaya