Wednesday, September 9, 2015

Jambalaya - in 30 minutes!

Chop 1 green pepper, 1 med onion, 1 small zucchini and 2 andouille sausages - sauté on med high heat in 1 tablespoon olive oil for 3 minutes.
Add 1 cup of rice, sauté for another 2 minutes.
Add 1 can stewed or dices tomatoes, 2 1/2 cups vegetable broth, 4 chopped garlic cloves, 1 teaspoon celery salt and 1 tablespoon Cajun seasoning - I like "Louisiana Fish Fry" - stir well. Add in 2 whole chicken breast and cover. Simmer for 20 minutes. (Add more broth/water if neccessary.)
Slice 1 cup Spanish olives, chop 1/2 cup fresh parsley and femove the corn from 1 fresh cob (you can use frozen if you don't have fresh, but fresh is WAY good!)
Remove the chicken breasts and dice.
Add the diced chicken, olives, parsley and corn. Stir and cook for 5 more minutes.
I know the olives and corn aren't traditional, but they kick this up to a whole next level - A-MAZ-ING!
Hope you enjoy!