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A Cooking Adventure with Thom

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Easy Jambalaya

Thom Hackett
Servings: 6


Easy Jambalaya




2 tablespoons butter
2 tablespoons oil
3 pounds chicken thigh, de-boned
1 cup long grain rice
1 cup onion, minced
1 cup green bell pepper, minced
2 cups celery, minced
1 tablespoon garlic, minced
pound shrimp cooked peeled and de-veined
pound smoked summer sausage, sliced to -inch
2 cups beef broth
1 teaspoon salt
teaspoon cayenne, or more to taste
teaspoon ground thyme
2 tablespoons parsley, minced

Cooking Method

Put the butter and oil in a Dutch oven, over medium heat. 

  1. Add chicken and brown on all sides. 

  2. Remove chicken, set aside. 

  3. Add rice, heat and stir until golden. 

  4. Add cooked chicken, onions, bell peppers, celery, garlic, shrimp and sausage. 

  5. Stir in broth, chili powder, salt, cayenne, and thyme. 

  6. Cover and simmer for 35-40 minutes, stirring often.

Serve hot.

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