Before this I had never had homemade Jambalaya from scratch, but I had to try out this recipe from The Messy Baker, with a few adaptations. It took a long time to prep and make, but was absolutely worth it!
- 3 tbs. olive oil
- 2 chicken breasts, cut into bite-size chunks
- 4 andouille sausages, cut into bite-sized rounds
- 1 onion, chopped
- 2 ribs of celery, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 2 cloves of garlic, minced
- 1/4 cup of all purpose flour
- 14 oz of diced tomatoes
- 8 oz of tomato paste
- 3 cups chicken broth
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp corriander
- 1 tbs chili powder
- 2 tsp worcestershire sauce
- several dashes of hot sauce
- 2 cups cooked rice
- Place a large pot over medium high heat and add the olive oil.
- Add the chicken and cook for 3-4 minutes until slightly brown.
- Add sausage and cook for another 2 minutes.
- Add onion, celery, green pepper, red pepper, and garlic. Saute for for 5-6 minutes until veggies become tender.
Sprinkle the flour over the pan and cook for 1-2 minutes.
- Stir in tomatoes, tomato sauce, and chicken stock.
- Add the cumin, chili powder, cayenne, and corriander.
- Stir in worcestershire and hot sauce. Bring the mixture to a boil, then turn back the heat to low.
- Cover the pot and let simmer for 45 minutes, stirring occasionally.
Pour over cooked rice and enjoy!