Ever since Mike Sick has been making his Camping Jambalaya Mark has been wanting to make some. It is one o Michael's favorite meals. He will eat it for breakfast lunch, and dinner for days...until he can lick the bowl.
Easy Cajun Jambalaya from Delish
1 TBS olive oil
1 onion finely chopped
2 bell peppers, chopped
1 pound of boneless, skinless chicken breasts, cubed
1 tsp oregano
kosher salt
freshly ground black pepper
6 ounces andouille sausage
2 garlic cloves, minced
2 TBS tomato paste
2 cups low sodium chicken stalk
1 14.5 ounce can of crushed tomatoes
1 cup long grain rice
2 tsp Old Bay seasoning
1 pound shrimp, peeled and deveined
2 green onions, thinly sliced
In a large Dutch oven over medium heat heat olive oil. And onion and bell peppers and season with salt, and pepper. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano. Cook chicken until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about a minute more. Add the chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until the rice is tender and the liquid is almost absorbed about 20 minutes. Add the shrimp to the pot and cook until the shrimp is pink and cooked through, about 3-5 minutes. Stir in green onions just before serving.
total time: 40 minutes
prep time: 20 inutes
level" easy
serves 4-6
Ever since Mike Sick has been making his Camping Jambalaya Mark has been wanting to make some. It is one o Michael's favorite meals. He will eat it for breakfast lunch, and dinner for days...until he can lick the bowl.
Easy Cajun Jambalaya from Delish
1 TBS olive oil
1 onion finely chopped
2 bell peppers, chopped
1 pound of boneless, skinless chicken breasts, cubed
1 tsp oregano
kosher salt
freshly ground black pepper
6 ounces andouille sausage
2 garlic cloves, minced
2 TBS tomato paste
2 cups low sodium chicken stalk
1 14.5 ounce can of crushed tomatoes
1 cup long grain rice
2 tsp Old Bay seasoning
1 pound shrimp, peeled and deveined
2 green onions, thinly sliced
In a large Dutch oven over medium heat heat olive oil. And onion and bell peppers and season with salt, and pepper. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano. Cook chicken until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about a minute more. Add the chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until the rice is tender and the liquid is almost absorbed about 20 minutes. Add the shrimp to the pot and cook until the shrimp is pink and cooked through, about 3-5 minutes. Stir in green onions just before serving.
total time: 40 minutes
prep time: 20 inutes
level" easy
serves 4-6
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