Jambalaya - 4

Course : Cajun
Serves: 1
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4 small bay leaves crumbled fine
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 teaspoon gumbo file
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
4 tablespoons butter
6 ounces chicken breasts skinned and boned -- up to 12
6 ounces kielbasa/smoked sausage -- up to 12
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper
1 1/2 teaspoons minced garlic
2 cups uncooked converted rice
4 cups chicken stock

Preparation / Directions:

In a small bowl, mix together the bay leaves, salt, white pepper, dry mustard, cayenne pepper, gumbo file, cumin, black pepper and thyme. Set aside. In a large skillet, melt the butter over high heat and add chicken, cut up into small pieces, and kielbasa, sliced. Cook 5 minutes, stirring occasionally so meats don't burn. Add onions, celery, green pepper, garlic and mixed seasonings. Stir constantly, cooking until all ingredients are browned, but not burned, about 10 minutes. Scrape bottom of skillet well. Add rice and cook 5minutes, stirring and scrapping. Add stock and stir well. Bring mixture to a boil, reduce heat, and simmer until jambalaya is tender but still a little crunchy, about 20 minutes

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