Jambalaya by Foodie’s Chef Laura Brennan

Name: Jambalaya by Foodie’s Chef Laura Brennan
Ingredients: 1 pound boneless and skinless chicken breasts; 12 ounces smoked andouille sausage (chicken or pork); 3-4 tablespoons olive oil, divided; 1 cup diced onions; 1 cup diced bell peppers, red & green; 1 stalk celery, small dice; 4-5 cloves garlic, peeled and thinly sliced; 1 heaping tablespoon Cajun spice mix; 2 cups long-grain rice; 1 can (14.5 ounces) diced tomatoes; 3-4 cups low-sodium chicken broth; 1-2 bay leaves; 12 ounces shrimp, peeled and de-veined (I used size 26/30, sold as ‘large’ shrimp); Kosher salt; fresh cracked black pepper

foodiesmarkets.com

Jambalaya is a Cajun/Creole rice dish wit smoked andouille sausage, some chicken and seafood. (And this version is definitely more Creole wit the addition of tomatoes.) Ingredients

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Cooking tools:

Dutch oven
Saucepan
Plate
Cutting board
Chef's knife
Measuring cup
Measuring spoon
Wooden spoon
Can opener
Stove

Ingredients

1 pound boneless and skinless chicken breasts
12 ounces smoked andouille sausage (chicken or pork)
3-4 tablespoons olive oil, divided
1 cup diced onions
1 cup diced bell peppers, red & green
1 stalk celery, small dice
4-5 cloves garlic, peeled and thinly sliced
1 heaping tablespoon Cajun spice mix
2 cups long-grain rice
1 can (14.5 ounces) diced tomatoes
3-4 cups low-sodium chicken broth
1-2 bay leaves
12 ounces shrimp, peeled and de-veined (I used size 26/30, sold as ‘large’ shrimp)
Kosher salt
fresh cracked black pepper