10 to 12 servings
Vegetable oil cooking spray
2 cups onion, chopped
2 tablespoons minced garlic
1 cup celery, chopped
1 cup green pepper, chopped
1 bay leaf
15 ounce canned tomatoes
1/2 cup minced Italian parsley
5 pounds skinless chicken thighs
1 pound smoked sausage--sliced lengthwise, then across in semi circles
1 pound chicken Andouille sausage--sliced lengthwise, then across in semicircles
1 pound raw peeled and deveined shrimp.
1/2 cup water
Salt and pepper, to taste
Hot Sauce and or salt free Cajun seasoning to taste.
14 ounces long-grain rice (about 2-1/4 cups)
1 tablespoon minced fresh thyme
1 teaspoon Kosher salt
I made this today for a Mardi Gras patio party attended by a ton of people. They went wild over this--it's perfection! Sooo easy. I didn't use as much creole seasoning or thyme but still the results were fantastic. And I used minute rice which I cooked separately and added at the end. Thank you for a great easy recipe!
When I am cooking Jambalaya If I use 16 ounces of rice And add 2 cups of liquid per cup of rice. This ensures a moist Jambalaya. The tomatoes would count as liquid & I then use Chicken Broth instead of water.
If the choice is made to add precooked rice, how much liquid should be omitted ot avoid a runny Jambalaya?