Friday, September 11, 2009



Y'all, this is my favorite Jambalaya recipe. I try to make a huge batch so I can share with my neighbors. This is a great dish that you can enjoy during those cold chilly weekends.

1 broiler chicken, cut up, about 3 pounds
2 tsp. Paprika
3 tbsp. olive oil
1 c. chopped onion
1 c. chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 c. chicken broth
1 c. long-grained rice
2 tsp. leaf thyme, crumbled
1 1/2 tsp. salt, or to taste
1/4 tsp. hot pepper sauce (Tabasco)
1 pound shrimp, shelled and deveined

1. Wash the chicken and pat dry; rub with paprika. Heat olive oil in a large skillet; add chicken and brown all sides. Remove chicken from the skillet.

2.) Add onion, green bell pepper, celery, and garlic. Saute over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce.

3.) Add chicken and turn to coat with sauce. Bring to boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.