Jambalya

I guess it’s time to post how we make it ….

  • one onion, rough chopped (or dice if you’re fussy)
  • a couple stalks of celery – sliced or chopped
  • red and/or green pepper (I often use jarred peppers) chopped
  • Several chicken sausages
  • olive oil
  • one breast from a Costco rotisserie chicken
  • enough chicken stock or bone broth to cover everything
  • one large can or two small cans of crushed tomatoes
  • a couple of bay leaves
  • garlic – either fresh and rough chopped, jarred or even powdered
  • Tony Chacheree’s Creole seasoning

In a Dutch oven or stock pot, sizzle the onion, celery and peppers in some olive oil. Add some sliced chicken sausage and cook stirring often until the vegetables are soft. Add the rest of the ingredients. You can dice the chicken or shred it however you like it. Simmer for about 30 minutes.

When adding the Creole seasoning, taste the broth. You just add seasoning until it tastes salty enough. This is a hearty soup that can stand in as a meal especially with a baguette or some good corn bread (not sure if that’s authentic Cajun but we like it.)

Some people like to toss raw shrimp in the last 5 minutes of cooking. George hates it so that’s not an option here.

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