C’est Tout Jambalaya
An authentic jambalaya recipe that is quick and easy to prepare thanks to C'est Tout Dried Trinity Mix. Enjoy!
1 tablespoons vegetable oil
¾ pound andouille sausage, sliced
1 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
9 tablespoons of C’est Tout Dried Trinity Mix
2 cloves garlic, minced
1 ½ cups long-grain rice
1 (14.5-ounce) can diced tomatoes
2 ½ cups chicken broth
1 tablespoon chopped fresh thyme
1 fresh bay leaf
1 teaspoons kosher salt
½ teaspoon ground black pepper, divided
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon chopped parsley
Heat oil over medium high heat in a large dutch oven. Add chicken and Andouille and cook until browned. Stir in ¼ cup of chicken broth, C’est Tout and garlic. Add rice, and stir for 3 minutes.
Add diced tomatoes, the remaining 2 ¼ cups of chicken broth, thyme, salt, black pepper, paprika, cayenne, and parsley and bay leaf. Bring to a boil and then reduce heat to medium-low. Cover and cook for 15 minutes or until rice is tender.
Serve immediately and enjoy! C’est Tout!
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