Carolina Jambalaya
Author: Aaron Thomas
Prep time:
Cook time:
Total time:
Serves: 4
- 3 tablespoons olive oil
- ½ onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 can diced tomatoes
- 3 bay leaves
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 cup brown rice
- 4 cups chicken stock
- 2 chicken breasts cubed
- ½ pound smoke sausage, sliced
- 1 teaspoon paprika
- ¼ teaspoon salt (may be omitted)
- ½ teaspoon black pepper
- 1 tablespoon Cumin seeds
- 1 teaspoon ground Cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- In a stockpot heat oil over high heat until very hot
- Add onion, pepper and celery, and cook for 4 minutes stirring occasionally.
- Reduce heat to medium.
- Add garlic, tomatoes, bay leaves, Worcestershire, hot sauce, paprika, salt, black pepper, Cumin, cayenne pepper, oregano, and thyme.
- Add chicken stock.
- Stir in rice
- Simmer for 30 minutes, stirring occasionally.
- Add chicken and sausage, stirring occasionally
- Cook until rice is tender typically 30 to 45 minutes. May have to add a little more hot broth to keep from sticking in pot
Recipe by Rural North Carolina at https://wokokon.com/carolina-jambalaya-when-you-need-a-little-spice/
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