Dec 6, 2012

One Pot Jambalaya

Being born and raised in Cajun Country, I would be amiss not to have a good Cajun Jambalaya recipe under my belt, right? Right! And the jambalaya recipe I'm sharing with you today does not disappoint.
It's an extremely simple, crowd-pleasing, one-dish meal. 
It would be perfect to bring to your next pot-luck or holiday party or even to put on your regular dinner rotation. We certainly consume it on a regular basis at our house!
So, with no further adieu...
One-Pot Jambalaya 

NOTE: This dish should be prepared in oven safe pot, 5-quart or more. I use a pot similar to this Magnalite Classic 5-Quart Dutch Oven that was passed down to me by a family member. 


1 Large Onion, Finely Diced
1 Stalk of Celery, Finely Diced
1/2 Bell Pepper, Finely Diced
2 Cloves Garlic, Minced
2 Cups Cooked Chicken Breast, Diced
1 Pound Smoked Sausage, Diced
1 1/2 Cups Raw Rice
1/2 Stick Butter, Melted
2 T. Worcestershire Sauce
1 T. Kitchen Bouquet
Dash of Tabasco
2 Cups Chicken Broth
Tony Chachere’s Creole Seasoning, to taste
Salt & Pepper, to taste
Parsley, Finely Chopped (optional)
Green Onions, Finely Chopped (Optional)


Preheat the oven to 375 degrees. In a large, oven-safe pot, saute the onion, celery, bell pepper, and garlic together in a little oil or butter until veggies are softened. Add the chicken and sausage and stir. Add the melted butter and rice and stir. Stir in the Worcestershire sauce, kitchen bouquet, Tabasco, and chicken broth and stir. Cover the pot and place in into the oven for 45 minutes. Pull it out and stir. Add in the parsley and green onions at this time, if you choose to. Cover and bake for an additional 15 minutes. Add salt, pepper, and Creole seasoning to taste. Serve with a simple side salad and maybe some cornbread if you're up for it. Enjoy!



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