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the History of Jambalaya
Here is an example of a Brown Jambalaya Chicken and Sausage Jambalaya 2 lbs Chicken Breasts cut into pieces. Saute in a large pot or Dutch oven, onions, celery , bell peppers with the garlic, Thyme and cajun spice till onions are translucent. Add the sausage and the ham and cook a few minutes. Add the chicken and cook till tender. add the rice and cook a few minutes. Add the stock , tomateos and tomato paste and cook on very low heat till absorbed and rice is tender. Serve with side of chopped green onions or fold into the cooked Jambalaya |
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