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Jambalaya (Red)

1 lb boneless chicken, cubed
1 lb smoked sausage
1 medium onion, chopped
1 bell pepper, chopped
4 celery ribs, chopped
3 garlic cloves, minced
3 (8 ounce) cans tomatoes, paste
1 (28 ounce) can diced tomatoes
3 (14 1/2 ounce) cans chicken stock (broth)
2 tablespoons toney chachere's cajun seasoning
2 bay leaves
2 tablespoons butter
2 tablespoons cooking oil
4 cups white rice, uncooked


In a frying pan, saute chicken in 2 tablespoons butter, sprinkling with Cajun seasoning , until thoroughly cooked (about 5~7 minutes). Set aside when done. Brown the sliced smoked sausage and pour off fat. In a large cooking pot, saute the onions, bell pepper, celery, and garlic in cooking oil until onions get a bit transparent. Once the onions are transparent, add the 3 cans tomato paste and let it brown a little (pince), but dont let it burn. The tomato paste will get a deep mahogany color. Pour 2 cups of the chicken broth into the pot to deglaze the tomato paste and stir until smooth. Add Bay leaves Add Cajun seasoning, can of diced tomatoes. Cover and cook over Medium-low heat for about 10 minutes. Add Meats and cook for another 10 minutes. Check your seasonings to see if it's salty or spicy enough for you as it will be too late after you add the rice. Add the rest of the chicken broth and stir in the rice, combining thoroughly. Cover and cook for about 20-25 minutes or until very thick. Bon Apetite!

Source: www.food.com