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by Biscuits and Burlap (Credit: Pam Brand) Ingredients: 2 tablespoons vegetable oil 4 boneless chicken thighs, cubed ¾ pound shrimp, peeled and deveined ½ pound smoked sausage, cut into 1/4 inch slices (traditionally Andouille) 1 bell pepper, diced 1 cup diced celery 1 medium onion, diced 3 green onions, chopped 3 cloves garlic, diced 1 cup diced canned tomatoes 1 teaspoon salt 1 teaspoon black pepper 2 bay leaves 1 teaspoon Italian seasoning 1 teaspoon Creole seasoning 1 teaspoon smoked paprika cayenne pepper, to taste (optional) 1½ cups converted rice (parboiled) 2 cups chicken stock 2 Tablespoons chopped fresh parsley (optional, for garnish) Jambalaya by Biscuits and Burlap (Credit: Pam Brand) CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER Instructions: 1. Heat oil in a large Dutch oven over medium heat. 2. Add chicken and sausage and cook, stirring, about 8-10 minutes or until chicken is done. 3. Add medium diced onion and continue cooking and stirring for about 8 minutes. 4. Add celery and cook, stirring for another 2-3 minutes. 5. Add bell pepper and garlic and cook, stirring for about 8 minutes. 6. Add rice, stock, tomatoes and all seasonings. Bring to a boil and then reduce heat to low. Cover and simmer for 15 minutes. 7. Add shri
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