Easy New Orleans Creole jambalaya recipes

Ingredients

• 4 de-boned cubed chicken breasts
• 1/2 lb salt pork or bacon
• 4 sliced green peppers
• 1 large diced onion
• 4 stalks chopped celery
• 1 T ground file'
• 1 T oregano
• 2 T cayenne pepper
• 1 T cumin
• 2 handfuls of chopped parsley
• 3 cloves of minced garlic
• Generous pinch of pepper
• Generous pinch of salt
• 2 bay leaves
• 2 lb peeled and de-tailed shrimps
• 12 chopped plum tomatoes
• Dollop of molasses
• 3 cups pre-soaked long grain rice
• 5 cups seafood stock
• Handful of chopped scallions

Instructions

Lightly saute the shrimps, then remove from the pan and set aside.

Throw in the garlic, celery, onion, and peppers, cooking for about 5 minutes while continuously stirring. Throw in the chicken and pork, stirring until mostly cooked. Add the tomatoes and molasses, and cook for a few more minutes. Add all the seasonings and stir in.

Add the stock, then the rice. Add a dollop of extra oil, then place the pot lid askew. Cook for several minutes until the rice is cooked.

Add the shrimps back in and cook for 2 minutes more. Remove bay leaves. Serve in a bowl with scallions as a garnish.