When the temperature drops nothing is better than a hearty stew, or rich jambalaya– did we mention Mardi Gras is around the corner. We chose this great jambalaya recipe from Chef Troy Hill of Chef Troy’s Talk of the Town because it is full of flavor and short on steps. Just four steps to this recipe proves that anyone can make a delicious winter jambalaya.
Chef Troy’s Famous Jambalaya
This dish is absolutely perfect for cold winter months, and is so easy to make.
1 pound andouille sausage, uncooked
¾ pound chicken, uncooked
2 small cans diced tomatoes with juice
1 bay leaf
1 large tsp. chicken base
1 large tsp. paprika
1 large tsp. basil
1 small tsp. oregano
1 large tsp. parsley
1 small tsp. cayenne pepper
1 small tsp. crushed red pepper
¾ gallon water
1 cup rice
3 cups diced green pepper
3 cups diced onion
- Combine first 12 ingredients (sausage, chicken, spices and water) in a large pot.
- Bring to a boil, allowing chicken to fall apart.
- Once the mixture has reached a boil, remove from heat and add rice, green pepper and onion.
- Cover and allow vegetables and rice to cook from the steam. Serve hot.