Servings: Serves 8–10
Ingredients 2 Tbsp. extra-virgin olive oil1 pound chicken thighs, cut into pieces1 pound shrimp , peeled and deveined1 pound tilapia or white fish or halibut or orange roughy , cut into cubes1 pound smoked sausage , sliced1 large onion , chopped1 bell pepper , chopped3 cloves garlic , minced4 stalks celery , chopped2 Tbsp. Creole seasoning1 can (6 ounces) tomato paste4 tomatoes , peeled, seeded and chopped8 cups chicken broth2 bay leavesSalt to taste4 cups long-grain white rice1 cup chopped fresh Italian parsley
Place the olive oil in a large Dutch oven and place over medium heat. When hot, add the chicken, shrimp, fish, sausage, onion, bell pepper, garlic and celery. Cook until just lightly brown.
Add the Creole seasoning, tomato paste, tomatoes and chicken broth and bring to a boil.
Add the bay leaves, season with salt and stir in the long-grain rice. Reduce the heat so that the mixture simmers, then cover. Cook until the liquid has almost evaporated, about 30 minutes. Great jambalaya should be a little wet.
Just before serving, remove the bay leaves and stir in the freshly chopped parsley. Serve and enjoy.
Back to the Family © 2007 by Thomas Nelson Publishers.