Jambalaya is a dish that originated in the Caribbean region of the world. Wikipedia has an excellent entry on it, so go read that after you get yours cooking.

Like any dish I make, there are many opportunities for improvisation. Don’t be afraid to do so, this is a dish that is difficult to screw up. This particular recipe is a red jambalaya, as it contains tomatoes.

The Basics
12 ouces boneless, skinless, chicken breasts
2 green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 14.5 ounce can whole peeled tomatoes
1/3 cup tomato paste
1 24 ounce can beef broth
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1 teaspoon Tabasco sauce
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 pound shelled shrimp
3 cups cooked rice

Cut chicken into 1-inch cubes. Add all ingredients to crock pot except shrimp and rice. Cover and cook for 8-10 hours. 4 to 5 hours if cooking on high. Add shrimp to mixture in the last 15-30 minutes of cooking. Serve over rice.
6 servings

Some variants you might try:
Pork instead of chicken
Adding some andouille sausage
The Wikipedia article referenced above has some excellent suggestions as well


The Chicken

Pepper, celery, & onion.

Pepper, celery, & onion.




The Spices

The chicken and raw vegeables

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