Jambalaya by BJ

09 March 2023

We love this dish! I'm already wishing we had it again. Brian puts his own spin and cooks it in a dutch oven on the stove and skips that oven business that I've listed below. This past time we roasted some okra to go with it and BAM. So delish. Try it!

2 bay leaves
1 /2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 teaspoon ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons butter
1/2 pound chopped tasso ham
4 boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup chopped onion, divided
1 cup chopped celery, divided
1 cup chopped green bell pepper, divided
1 tablespoon minced garlic
1/2 cup tomato sauce
1 914-ounce) can diced tomatoes, drained
2 1/2 cups chicken stock
1 1/2 cups long grain rice, uncooked

Combine first 7 ingredients in a small bowl. Set aside. Preheat oven to 350 degrees.

In a Dutch oven, melt butter over medium-high heat. Add tasso and cook for 2 to 3 minutes.

Add chicken and cook for 3 to 5 minutes, stirring often. Add seasoning mix and half the onion, celery, and green pepper. Cook, stirring often, for 5 minutes.

Add garlic and cook 2 more minutes. Stir in tomato sauce, diced tomatoes, remaining onion, celery, and green pepper.

Add chicken stock and rice and stir to mix. Transfer mixture to 9-inch baking dish. Bake uncovered for 60 minutes. Stir well and remove bay leaves. 

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