Jambalaya

Name: Jambalaya
Yield: Serves 4 to 6
Cuisine: US & Canada, American, Creole & Cajun
Ingredients: 2 , boneless, skinless chicken breasts (about 12 ounces); , Salt and pepper; 8 ounces, andouille sausage, halved lengthwise and sliced thin; 4 teaspoons, vegetable oil; 1 , onion, chopped fine; 1 , celery rib, chopped fine; 1 , red bell pepper, seeded and chopped fine; 1 1/2 cups, long-grain rice; 5 , garlic cloves, minced; 1/2 teaspoon, minced fresh thyme; 2 cups, leftover South Carolina Shrimp Boil broth

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Appears in Cook's Country August/September 2009

Pasta, Grains, Rice & Beans

Broth from our South Carolina Shrimp Boil gets a new lease on life as stock for jambalaya.

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

We began our recipe for Jambalaya by browning the smoky, spicy andouille sausage to render fat and boost flavor. We tented the chicken with foil and allowed it to rest after cooking. This ensured that the breasts retained all of their natur...

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