Jambalaya Across the Counry

By CathyD

Found through Associated Press

Ingredients

• 2 2 2 tablespoons vegetable oil
• 2 2 2 large yellow onions, diced
• 1 1 1 large green bell pepper, diced
• 2 2 2 stalks celery, diced
• 1/2 1/2 1/2 teaspoon red pepper flakes
• 1 1 1 pound sausage (see below)
• 1 1 2-inch pound boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 2 2 cups crushed fire-roasted tomatoes
• Regional variation of vegetable and seasonings (see below)
• 2 2 2 cups long-grain white rice, such as basmati
• 2 2 2 quarts low-sodium chicken broth
• 3 3 3 bay leaves
• 1 1 1 pound seafood (see below)
• Salt and ground black pepper
• New England variation
• Southwest variation
• West Coast variation
• Click here

Details

Servings 1
Adapted from thetandd.com

Preparation

Step 1

In a large Dutch oven, preferably cast-iron, over medium-high, heat the vegetable oil. Add the onions, green pepper, celery, red pepper flakes and sausage (see below). Cook, stirring, until browned, about 10 minutes.

Add the chicken, tomatoes, vegetable and seasonings (see below), rice, chicken broth and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the rice is tender, stirring occasionally. Add the seafood and cook for another 5 to 10 minutes, or until the seafood is cooked through. Season with salt and pepper. Remove and discard the bay leaves before serving.