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Jambalaya – The Cajun Way recipe

visitor recipe“Jambalayais the Cajun ‘clean out the refrigerator’ dish. The ingredientsare whatever is on hand that day and added to the pot so experimentand enjoy!” – Submitted by Louise Hall of Gold Hill, OregonUSA.

Recipe: Jambalaya – The CajunWay

3 chicken breasts1/2 pound andouille sausageSalt, cayenne and black pepper to taste
2 large onions1 large bell pepper
1 clove garlic, finely minced2 (8-ounce) cans tomato sauce1 (10-ounce) can RoTel brand stewed tomatoes
2 cups raw rice1/2 bunch green onionsBlack olives (a few)Water2 tablespoons butter

  • Cut up chicken into bite-sized pieceswith andouille Season with salt, cayenne and black pepper. Setaside.
  • Brown onions, bell pepper, and garlicin Dutch oven or large cooking pot. Add tomato sauce and stewedtomatoes. Simmer 15 minutes.
  • Add meats and cook until chicken is nolonger pink and tender.
  • Add rice, chopped green onions and blackolives. Stir ingredients thoroughly. Add enough water to coveringredients about on inch. Bring to a boil. Cover and cook onlow heat for 30 minutes until rice is tender.

    Serves 6 to 8.

    Cook’s Note: You can crank up the heatby using RoTel Hot stewed tomatoes, or use the mild if you wish.The andouille sausage has jalapeno peppers in it so adjust accordingto your courage!

    How To Make Cajun Jambalaya

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