Recipes // Main Dish Seafood // M Bistro's Jambalaya

M Bistro's Jambalaya

  • 4 cups Cajun Grain rice (medium grain brown rice)
  • 1 lb dark, boneless/skinless chicken, diced
  • 1 lb large gulf shrimp
  • 1 lb diced andouille sausage
  • 4 Creole tomatoes diced
  • 2 cups tomato juice
  • 2 cups stewed tomatoes
  • 2 cups chicken stock
  • 2 Tbsp canola oil
  • 2 medium yellow onions, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 head celery, diced
  • 2 Tbsp garlic, minced
  • 2 Tbsp Creole spice
  • Salt and pepper to taste
  1. In a large wide mouth pot over medium heat, brown chicken meat in canola oil. Add sausage to pot and saute for two more minutes.
  2. Add peppers, onions, celery, garlic and shrimp and cook until onions are translucent.
  3. Add rice, tomatoes, tomato juice, stewed tomatoes, Creole spice and chicken stock.
  4. Bring to a simmer, reduce heat to low, cover and cook for about 30 minutes or until rice is cooked.
  5. Season the jambalaya to taste with salt and pepper and serve.

Yields 10 servings

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