Recipe | Jambalaya by Sue Ready

"I work for a non-profit organization that was having a luncheon with a Mardi Gras theme. I developed this recipe for them. Enjoy!" - Sue Ready

  • 1 box Tony Chachere’s Famous Creole Cuisine Jambalaya Dinner Mix 
  • 2 chicken breasts
  • 1 large piece Andouille sausage (comes 2 in a pack)
  • 2 TB. butter
  • 1 can chicken broth 14.5 oz. low sodium
  • 1 can 14.5 diced tomatoes (basil, oregano, garlic)
  • ½ can tomato paste 
  • 1 cup of water 
  • 1 small onion
  • 1 green pepper-diced
  • 4 celery ribs (stalks) diced
  • ½ tsp. prepared garlic (comes in a jar)
  • ½ tsp. Cajun seasoning
  • 1 tsp. dried parsley flakes
  • 1 tsp. basil
  • 1 bay leaf
Optional: omit meat and add shrimp in last 15 minutes of cooking time

Cook chicken breasts at 350 for 45 minutes or grill and cook sausage for 20 minutes
Cool and dice both meats-set aside. Saute in 2 TB. butter onion, celery , pepper and garlic in a large fry pan. Add in water, broth, spices, box of rice, tomato paste, canned tomatoes, bay leaf and diced meats. Simmer 45 minutes on low heat covered. Remove bay leaf to serve. Next day to serve may have to add more chicken broth as rice absorbs the liquid. This recipe serves 8 but can be easily doubled or tripled for a larger group

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