My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
375 Calories
Recipe Instructions
Step 1
Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
Step 2
Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
Ingredients
1 teaspoon dried basil
1 bay leaf
1 (14.5 ounce) can diced tomatoes
2 tablespoons margarine or butter
0.25 cup chopped onion
0.25 teaspoon black pepper
0.25 teaspoon garlic powder
1.5 cups chicken broth
0.25 teaspoon hot sauce
0.33333334326744 cup chopped celery
0.25 cup chopped green pepper
0.66666668653488 cup long grain white rice
0.66666668653488 cup diced cooked chicken breast
0.66666668653488 cup cooked crumbled Italian sausage
