jumbalaya
(2 ratings)
This is a recipe I've been making for years and never get tired of. You can make it as hot as you like, you can add which ever meats or seafood, and it depends on who's coming over for supper that makes my determining factor for hotness.:) *not my pic* but will add one as soon as I make it :)
(2 ratings)
yield
4 -6
prep time
25 Min
cook time
30 Min
Ingredients For jumbalaya
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1 lbshrimp
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1/2 conion, chopped
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1/3 ccelery, chopped
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1/2 cgreen bell pepper, chopped
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2 clovegarlic, minced
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2 Tbspolive oil
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2 cchicken stock
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114oz can of diced tomatoes undrained
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16 ozsmoked sausage, sliced into 1/2 inch slices
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3/4 clong grain rice, uncooked
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2chicken breast, skinless and boneless cubed and cooked
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red pepper flakes to your taste i start with 1/4 teaspoon and add from there
How To Make jumbalaya
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1In stockpot saute onions, celery, peppers, and garlic in olive oil until tender. Stir in chicken stock, undrained tomatoes,sausage, chicken, rice, and pepper flakes. Bring to boil; reduce heat. Simmer covered for 15 minutes.
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2Stir in shrimp return to boil. Simmer; covered for 5 to 10 minutes or until shrimp is opaque and rice is tender. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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