OkieSpice “EZ” Jambalaya
OkieSpice “EZ” Jambalaya
1 Large Onion, chopped
1 Green Bell Pepper, chopped
1/2 Red Bell Pepper, chopped
1 cup Celery, chopped
#1 Andouille Sausage, sliced into 1/4 rounds
#1 Boneless Chicken Thighs, cut into 1 inch pieces
4 Garlic Cloves, finely chopped
2 Tsp OkieSpice Mediterranean Oregano
2 Tsp Dried Parsley
1/2 Tsp Dried Thyme
2 Tbsp OkieSpice Jambalaya Seasoning
1 28 oz can diced tomatoes
2 cups Chicken Broth
3 Sprigs Fresh Thyme
2 Bay Leaves
Cayenne Pepper to taste, if desired
Preheat oven 300 degrees.
Sauté chopped veggies in 2 Tbsp in butter or bacon grease) 5 minutes in large Dutch oven.
Add chopped garlic, chicken, sausage & spices to pan and continue to cook on medium heat another 10 minutes, stirring often.
Stir in diced tomatoes & chicken broth along with fresh thyme & bay leaves.
Salt & pepper to taste, if necessary.
Bring to a nice simmer, cover & place in oven for 2 1/2 hours.
Serve over cooked or steamed rice.
Garnish with Green Onions or Fresh Parsley.
(Traditionally uncooked rice is added to pot while cooking-however if you like leftovers but NOT mushy rice….keep it separate.)
Shrimp is a nice addition as well, but add the shrimp the last 30 minutes of cook time.
- Kim Zieg
