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Bob's Jambalaya

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Serves 6-8 | Prep Time 15 minutes | Cook Time 70-75 minutes

Why I Love This Recipe

This came from a recipe by the Barefoot Contessa that I tweeked to my liking and my families tastes. It has some heat to it, hope you enjoy!

Submitted by: "Bob Municchi"

Ingredients You'll Need

1 tbsp olive oil
1 14-16 ounce Andouille sausage (Smithfield is pretty good) sliced
1 lb. chicken breast cubed
1 tbsp butter
1 medium onion diced
1 cup celery diced
1 green bell pepper cored and diced
1 red bell pepper cored and diced
1 28 ounce can petite diced tomatoes
3 garlic cloves, minced
1/2 teaspoon cayenne
1 teaspoon oregano
1 teaspoon thyme
2 tbsp tomato paste
7 cups chicken stock, homemade or a good stock like Rachael Ray
3 cups long grain rice
3 bay leaves
2 tsp kosher salt
1 tsp ground black pepper
6-8 dashes Tabasco
1/2 cup shopped scallions
1/2 cup chopped fresh parsley


Heat the oil in a large Dutch oven over medium heat and then add andoille, saute for 8-10 minutes, until browned. Remove the andouille and set aside. Add the chicken and saute 8-10 minutes until browned, remove and put in with andouille. Add the butter, onions, celery and peppers, until the onion is translucent. Add the tomatoes, garlic, cayenne, oregano, thyme and tomato paste and cook while stirring until everything is well blended. Add in the stock and bring to a rolling boil, then add in rice, andouille and chicken, bay leaves, salt, pepper and tabasco and stir well. Return to a boil, then reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and let it steam for 15-20 minutes. Add scallions and parsley and serve.


After removing from heat add 1 pound deveined medium shrimp and mix them in. They will cook with just the steam.


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