Jessie’s

Jam­bal­aya With Chicken, Shrimp & An­douille Sausage

People (South Africa) - - Recipe -

IN­GRE­DI­ENTS

2 Ta­ble­spoons of canola oil

1An­douille sausage

1 Large onion, chopped

1 Red bell pep­per, finely chopped

2 Stalks of cel­ery, thinly sliced

2 Skin­less, bone­less chicken breasts, cut into chunks 2 Cups of diced toma­toes

½ Cup of chicken broth

½ Tea­spoons dried thyme

2 Tea­spoons dried oregano

1 Ta­ble­spoon of Ca­jun sea­son­ing

½ Tea­spoon of cayenne pep­per

1 Small packet of shrimp

METHOD

PLACE THE oil into a cook­ing pan on medium heat, add the sausage and cook un­til crisp and browned. Then add the onion, bell pep­per and cel­ery and cook fur­ther for about five to seven min­utes. Next, add the chicken, toma­toes, chicken broth, thyme, oregano, Ca­jun sea­son­ing and cayenne and cook with the pan cov­ered, for ap­prox­i­mately 15-20 min­utes. Lastly add the shrimp and cook un­cov­ered for three to five min­utes. Serve with rice, or rice cooked with the jam­bal­aya for a one-pot meal.

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