Organe jambalaya recipe
Last Updated on
Ingredients:
1 lb diced chicken
1/2 lb diced pork
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced green bell pepper
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup chicken broth
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 bay leaf
1/2 cup uncooked white rice
1/4 cup chopped green onions
Preparation Instructions:
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the chicken and pork and cook until browned. Add the onion, celery, bell pepper, and garlic, and cook for 5 minutes. Stir in the flour and cook for 1 minute.
Add the tomatoes, tomato sauce, chicken broth, thyme, salt, cayenne pepper, black pepper and bay leaf. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
Stir in the rice and green onion and cook until the rice is tender and cooked through, about 15 minutes. Discard the bay leaf before serving.
This recipe makes a great main dish or side dish. It is hearty and filling, yet still light and full of flavor. The key to a good jambalaya is to use fresh ingredients and to not overcook the rice.
For a truly Southern experience, serve this jambalaya with a side of cornbread or biscuits
