- 2 Tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 1 red pepper, chopped
- 3 cloves garlic, minced
- 4 stalks celery, chopped
- 2 tsp. Creole seasoning
- 2 T tomato paste
- 1 can diced tomatoes, with jalapenos
- 8 cups chicken broth
- 2 bay leaves
- Salt to taste
- 4 cups long-grain white rice
- 1 cup chopped fresh Italian parsley
Heat olive oil in large dutch oven or large pot over medium heat. Add the chicken and sausage and cook for approximately 5 minutes. Then add the shrimp, fish, onion, pepper, garlic and celery. Cook until lightly browned. Add Creole seasoning, tomato paste, tomatoes and chicken broth. Bring to a boil and reduce to simmer. Add bay leaves, stir in rice and season with salt and pepper to taste.
|Jambalaya Simmering Away|
Cover and cook until the liquid is almost evaporated, about 30 minutes. I often use brown rice instead of white rice, but if you do plan to extend the cooking time by 20-30 minutes. Before serving remove the bay leaf and add chopped herbs. Serves 8 easily.
Leftovers warm up well, so if you make this for dinner you may have enough for a second meal, lunch or a hearty snack. It's great for a crowd as well, and would work for a football party.
Here's the printable recipe:
A one pot meal, easy to make, tasty to eat. Yum!