Wednesday, October 17, 2012


serves 4-6

1 Large Onion
1 Large Green Pepper
2 Stalks Celery
1 Pound Boneless, Skinless Chicken Breasts, Raw
1 Pound Andouille Sausage
1 (28) Oz. Can Diced Tomatoes
1 Cup Chicken Broth
2 Teaspoons Dried Oregano
2 Teaspoons Dried Parsley
2 Teaspoons Cajun Seasoning
1/4 Teaspoon Cayenne Pepper (Or More To Taste)
1 Cup Rice, Dried

Chop onion, green pepper, celery, chicken, and sausage.  Place all ingredients, except rice, in a dutch oven and bake at 300 degrees for 2 1/2 hours until chicken is no longer pink (or in a slow cooker low for 7-8 hour or on high for 3-4 hours).  When the chicken is done, transfer the dutch oven to the stove top and bring the jambalaya to a boil.  Add rice, cover, and simmer for 5 minutes until rice is done.  Serve with corn bread muffins.  If you are using a slow cooker, add cooked rice to the jambalaya  and serve.

I've wanted to make jambalaya since M and I lived in our campus apartment and they made it all the time on Food Network.  However, every recipe I found was a mile long and I never found the perfect one.  Two to three years later Pinterest came to the rescue!  I actually had all the veggies already chopped waiting for me in my freezer.  I have to say, this recipe was worth the wait!

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