Jambalaya

Hubby does not like onions. So when I cook for him I leave out the onions.
Here is a Jambalaya recipe that he is fond of.Feel free to add onions if you like.


I start by browning up the chicken parts. Here I used 4 thighs.

I also browned up about 1 lb of andouille sausage that I had cut into 1/4 inch rounds.


I chopped up 1 red bell pepper, 6 stalks of celery, about 8 mushrooms quartered and 4 green onions finely chopped for garnish. (Just for me)







1 lb andouille sausage
4 chicken thighs
1 red bell pepper
6 stalks celery
(onions if you like 2 yellow finely chopped)
1/2 pound mushrooms quartered
3T cooking oil
4T flour
1 small can tomato paste
about 30 oz chicken stock
2 bay leaves (dry)
1 tsp basil (dry)
1/2 tsp. chili powder
1/4 tsp red pepper flakes
3 to 4 cloves of garlic finely chopped
2 1/2 cups long grain rice (I use Uncle Bens)
4 green onions for garnish

Brown the chicken in a little oil. Set aside. Brown the Sausage in the same pan. Set this aside.
In a stock pot use the 3T oil and the 4T flour to make a Roux. (Brown the flour in the oil) Do this slowly over low heat stirring all the time. Keep cooking this until it turns the color of light brown sugar. Yes it is worth the trouble.
Add all the veggies except the green onions. Continue to cook until the veggies are tender. Add the tomato paste.Stir and continue to cook. Add the chicken stock. Stir and let come to a boil slowly.Add the chicken and sausage stirring well. Bring back to boil.Then add the seasoning and garlic. Cover and simmer for about 15 minutes.
Add the rice. Cover and simmer until rice is done, about 20 minutes. Fluff and serve.

The program won't let me add any more pictures. So I'll have to post one later.