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

Main Courses
US & Canada
American
Creole & Cajun
Pasta, Grains, Rice & Beans
Meat
Poultry
Pork
Chicken
Rice

Appears in Cook's Country August/September 2009

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

SERVES 4 to 6

TIME 1¼ hours

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