On the upside of this pandemic, I've spent a lot less time commuting and a lot more time cooking. The next few weeks of posts will be a fun exercise on cleaning out the freezer and cooking with what's in the pantry. Good thing for me it's already pretty stocked...
I have a package of andouille sausage from making shrimp and grits a couple weeks ago. Today it's Jambalaya.
1 bell pepper, chopped
1 medium onion, chopped
2 links andouille sausage, sliced
1 chicken breast, cubed
1 bay leaf
1 tbsp olive oul
2c medium grain rice
2.5c water
Salt & Cayenne pepper to taste
In a dutch oven, saute the onion and bell pepper in olive oil on a medium high heat until browned. Add salt and pepper and stir in for a minute. Add bay leaf, sausage and chicken, continuing to stir until chicken is cooked. Stir rice in for a minute. Add water be sure to scrape up browned parts from the bottom. Cover and turn heat to medium low for 12-15 minutes. Turn heat off and let stand for another 5-10 minutes.
I have a package of andouille sausage from making shrimp and grits a couple weeks ago. Today it's Jambalaya.
1 bell pepper, chopped
1 medium onion, chopped
2 links andouille sausage, sliced
1 chicken breast, cubed
1 bay leaf
1 tbsp olive oul
2c medium grain rice
2.5c water
Salt & Cayenne pepper to taste
In a dutch oven, saute the onion and bell pepper in olive oil on a medium high heat until browned. Add salt and pepper and stir in for a minute. Add bay leaf, sausage and chicken, continuing to stir until chicken is cooked. Stir rice in for a minute. Add water be sure to scrape up browned parts from the bottom. Cover and turn heat to medium low for 12-15 minutes. Turn heat off and let stand for another 5-10 minutes.
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