Ingredients for Emile Stieffel's Jambalaya
- Smoked Pork Sausage
- Boneless Skinless Chicken Thighs
- Onions
- Fresh Garlic
- Tasso
- Fresh Thyme Leave
- Fresh Sweet Basil Leaves
- Fresh Coarse Ground Black Pepper
- White Pepper
- Red Pepper Flakes
- Chicken Stock
- Long Grain Rice
- Fresh Parsley Leaves
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How to Make Emile Stieffel's Jambalaya
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add Cajun sausage and cook until browned, about 5-7 minutes. Remove sausage from pot and set aside.
- Add chicken to the pot and cook until browned on all sides. Remove chicken and set aside.
- Add onion, bell peppers, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Add rice and cook for 1 minute, stirring constantly.
- Stir in Cajun seasoning, thyme, oregano, and bay leaf.
- Add chicken broth, diced tomatoes, and browned chicken and sausage to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- Remove bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Nutrition Information (Approximate per serving)
Sodium
259 g
Sugar
51g
Fat
340g
Carbs
24g
