Jambalaya

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Sue Byrom

ingredients

Serves 6-8

• 1 bay leaf
• 1 t. salt
• 1/4 t. cayenne
• 2 t. oregano
• 1/4 t. white pepper
• 1/2 t. black pepper
• 1/4 t. thyme

Jambalaya:

• 1/2 cup vegetable oil
• 1/2 cup (1/4" thick half-moons) andouille sausage
• 1 lb. boneless, skinless chicken breast
• 1 lb. shrimp
• 1/2 cup vegetable oil
• 1 cup diced onion
• 1 t. minced garlic
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1 1/2 cups long grain rice
• 2 tomatoes, diced
• 1/2 cup pureed canned tomatoes
• 2 1/4 cups chicken stock
• 1 bunch chopped scallions

See full recipe

Source: Sue Byrom

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