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Jambalaya

Ingredients

  • 3 T. oil
  • 1/2 lb. smoked sausage cooked and sliced
  • 2 C. frozen cut okra
  • 4 stalks celery chopped
  • 1 lg. onion chopped
  • 1 lg. green bell pepper chopped
  • 3 cloves garlic chopped
  • 1 can Ro-Tel tomatoes drained
  • 1/2 tsp. pepper
  • 1/2 tsp. Tony Chachere's Creole Seasoning
  • 1 15-oz. can diced tomatoes
  • 1 12-oz. package frozen shrimp
  • 1-2 C. Minute rice (uncooked)
  • 3 C. water
  • 1 chicken breast cooked and cut into pieces
  • 2 T. Tony Chachere's instant roux (found in seasonings at Wal-Mart)

Instructions

  • Take a pot and add oil, celery, onion, green pepper and garlic. Saute until tender.
  • Add water, tomatoes, pepper, Tony Chachere’s seasoning and some salt.
  • Add chicken, shrimp, sausage and okra.
  • Cook about 15 minutes. Do not let it boil hard.
  • Reduce heat. Add Tony’s instant roux. Stir constantly while adding or it will ball up. This will thicken it a little.
  • Add Minute rice. This soaks up the extra juice. Stir.
  • Let it cook 20 minutes on low while stirring so it doesn’t stick to the bottom.