Eric’s Jambalaya

Name: Ericu2019s Jambalaya
Prep time: 15 min
Total time: 60 min
Yield: 6 Servings
Ingredients: 1 Tablespoon olive oil; 1 pound andouille sausage, cut up; 2 chicken breasts, cut up; 1 green pepper, chopped; 2 celery stalks, chopped; 1 onion, chopped; 2 cloves of garlic, minced; 15 ounce can diced tomatoes; 1 cup rice; 2 cups chicken stock; 2 Tablespoons paprika; u00bc teaspoon cayenne pepper; 1 teaspoon oregano; 1 teaspoon thyme; 1 sprig of sage; Salt & pepper, to taste

By Leslie Blythe Chicken, Rice, Sausage Sautéing, Simmering

February 16, 2015

Try my husband Eric’s Jambalaya recipe. Jambalaya can be made many ways, but all recipes must have the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Shrimp is sometimes used. This is my husband Eric's version.

Prep: 15 mins
Cook: 45 mins
Yields: 6 Servings

Ingredients

1 Tablespoon olive oil

1 pound andouille sausage, cut up

2 chicken breasts, cut up

1 green pepper, chopped

2 celery stalks, chopped

1 onion, chopped

2 cloves of garlic, minced

15 ounce can diced tomatoes

1 cup rice

2 cups chicken stock

2 Tablespoons paprika

¼ teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon thyme

1 sprig of sage

Salt & pepper, to taste

Directions

1Sauté sausage in olive oil, add paprika, stir, then add the green pepper, celery, onion and garlic and sauté for 2 minutes. Add the chicken and sauté, then add the rice and sauté for 1 minute. Next add the tomatoes and stock and simmer for 45 minutes. Serve with cornbread.

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