Jambalaya I
| Meat Recipes | North American cuisines | United States cuisine | Cajun cuisine
Ingredients
- 1 bay leaf
- ½ teaspoon savory
- ½ teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 1½ teaspoons cumin
- ⅓ cup chopped celery
- ½ tablespoon butter
- 14.5 ounces (411 g) canned tomatoes, diced or torn apart
- ⅔ cup long-grain rice
- 1½ cups chicken broth
- 2 cups cooked and chopped turkey or chicken
- 1 small can of sliced mushrooms (optional), drained
Instructions
- Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.
- Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.
- Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.
- Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.
- Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.
- Discard the bay leaf.