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New Orleans Jumbalaya Recipe

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This recipe for New Orleans Jumbalaya is from Harper Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken breasts and thighs, bone in (or use leftover cooked chicken)
about 3 cups water to cover
1/4 c. cooking oil
1/2 lb. andouille sausage, sliced like coins
2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
2 tsp minced garlic
1 16oz. can crushed tomatoes
1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp salt
1 c. converted long grain rice
1 1/2 c. stock (from chicken)
1 lb. raw peeled shrimp
Directions:
Directions:
Cover chicken with water.
Bring to boil, reduce heat and simmer 45 min.
Cut chicken in bite size pieces.
In large pot, saute sausage in oil until browned.
Set sausage aside with chicken.
In the pot with oil, put onion, celery, peppers to saute until tender.
add tomatoes, garlic, salt and pepper and cook about 10 min, stiring and scrapping bottom of pot.
stir in the rice and mix well.
Stir in 1 1/2 c of reserved chicken stock, bring to boil, then reduce to simmer.
add sausage, chicken, and shrimp.
Cook uncovered until rice and shrimp are done about 20 min.

 

 

 

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