Jambalaya1
5 Celery ribs, trimmed -- sliced 2 Bell peppers, stemmed -- cored, seeded 1 medium Red onion, peeled -- quartered 1 medium White onion, peeled -- quartered 1 medium Yellow onion, p...
Ingredients
- 5celery ribs, trimmed -- sliced
- 2bell peppers, stemmed -- cored, seeded
- 1medium red onion, peeled -- quartered
- 1medium white onion, peeled -- quartered
- 1medium yellow onion, peeled -- quartered
- 1head garlic -- separated into
- 1small bunch fresh oregano (or 2 -- tablespoons dried)
- 1/2bn fresh thyme (or 2 -- tablespoons dried)
Directions
- 1
5 Celery ribs, trimmed -- sliced 2 Bell peppers, stemmed -- cored, seeded 1 medium Red onion, peeled -- quartered 1 medium White onion, peel
- 2
Transfer to a large pot
- 3
add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder
- 4
Cover and bring to a boil
- 5
Reduce heat to medium an cook for about 35 minutes
- 6
While the mixture cooks, thinly slice the andouille sausage and roast in 350F oven for about 15 minutes (this will render out a lot of the g
- 7
Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes
- 8
Add shrimp and cook for about 5 minutes