Chicken jambalaya Jambalaya is a dish of American Creole and Cajun rice inspired by the cultures of France, Africa, and Spain. It can be served as a one-pot meal or with corn on the cob and cornbread as an accompaniment. For my jambalaya today, I will be using chicken, but you can add shrimp, andouille sausage, smoked sausage, duck, etc. too. Ingredients: 1 tablespoon of canola oil 1-½ cups of long-grain rice 3 pounds of boneless, skinless, cooked chicken, diced into bite-sized pieces 2 cups of chicken broth 2 teaspoons of Old Bay seasoning 1 red onion, finely diced 2 bell peppers, diced ½ teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 1 tablespoon of chili powder ½ teaspoon of smoked paprika 1 teaspoon of chives 1 teaspoon of celery flakes ½ teaspoon of dried oregano 2 teaspoons of minced garlic 4 tablespoons of tomato paste 1-15-ounce can of red beans or pinto beans 1 tomato, diced Instructions: Add the canola oil into a large Dutch oven and heat the oil over a ...
Join Gin Lee, the Deep South Cook, as she guides you through the art of creating authentic Southern cuisine. From traditional dishes to decadent desserts like cakes, cookies, and pies, Gin Lee will teach you the secrets of candy making and holiday-themed recipes. And because pets are family too, she'll even share some special recipes for your furry friends. But the culinary journey doesn't stop there. Gin Lee will also delve into the world of gardening, offering helpful gardening tips too.