Friday, August 20, 2010
61. 1-2-3 Jambalaya
From 1997 Southern Living Annual Recipes
OH MY! This dish was amazing!
It had tons of flavor, and it was a cinch to put together. You can adjust the seasonings for your taste, but I went for the higher suggestion of Creole seasoning and hot sauce, and it brought me right to New Orleans.
There were so many great reviews for this recipe on SL's site, which is always a seller...but I'm glad I read them, because many suggested bringing the mixture to a boil before putting it in the oven to ensure that the rice cooks enough. It cooked perfectly!
It was absolutely delicious...a great recipe for entertaining, because it feeds a crowd and it's low-maintenance. This one's definitely going in the rotation.
1 large onion, diced
1 large green bell pepper, diced
1 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 (10 1/2-ounce) cans French onion soup, undiluted
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can beef broth
2 to 3 teaspoons Creole seasoning
2 to 3 teaspoons hot sauce
Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.
Bake, covered, at 350° for 40 minutes, stirring after 30 minutes.