Ingredients
- ½ cup flour
- 3 ½ lbs. boneless, skinless chicken breasts, cut into bite-size chunks
- 2 cups sliced Andouille sausage
- 2-3 tablespoons olive or vegetable oil
- ½ lb. mushrooms, sliced or quartered
- 2 medium onions, diced
- 2 cloves garlic, minced
- 6 large ripe tomatoes, peeled and chopped, or 2 cans (28 oz.) cans crushed tomatoes
- 4 cups chicken broth or bouillon
- ¾ cup chopped fresh parsley or 3 tablespoons dried
- 2 teaspoons chopped fresh dill or ½ teaspoon dried
- ½ teaspoon dried thyme
- ¼ teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- ½ teaspoon dried basil
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon cayenne pepper (This is medium heat. Adjust measurement to taste.)
- 2 large green or red bell peppers, cut into bite-size chunks (I like to use one of each for the colors.)
- 4 or 5 medium zucchini, cut in ½ inch slices (slice too thin and theyâll fall apart too fast.)
Description
Jambalaya Is Believed To Have Originated With The Cajuns Down In The Louisiana Bayous. The Name Is Said To Be A Combination Of The French Word "Jambon" Meaning Ham, And The African…
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