A smorgasbord of ingredients and flavors, jambalaya is definitely a recipe to try tonight.
-Courtesy of North Bay Farmers Market Cookbook by Brigitte Moran with Amelia Spilger (Gibbs-Smith, 2009)
A hearty one-pot dinner that’s even better the second night. Be sure to serve lots of crusty bread to sop up every delicious drop.
Makes 8 Servings
Large yellow onion, chopped
1 cup diced celery
3 tomatoes, diced
1 (16-ounce) can chicken broth
3 ounces tomato paste
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 pound boneless, skinless chicken breast halves or thighs, cut into chunks
2 sausage hot links, sliced
1 1/2 cups rice
1/2 pound large raw shrimp, peeled and deveined
3/4 cup chopped red, yellow, and green bell peppers
1. Combine the onion, celery, tomatoes (with juice), broth, tomato paste, Worcestershire sauce, and Cajun seasoning in a 4-quart or larger slow cooker. Stir in chicken, sausage, and rice.
2. Cook on low heat for 5 to 6 hours or on high heat 2 1/2 to 3 hours, or until chicken is cooked through, rice is tender, and most of the liquid is absorbed.
3. Stir in shrimp and peppers. Cover and cook on high heat 10 to 15 minutes more, or until shrimp is cooked through. Dish onto plates or in bowls and serve.
Serve your jambalaya in this footed porcelain bowl from Target.
Discover more delicious recipes to try in BettyConfidential’s Recipe File.