Parade Magazine Cookbook Jambalaya Recipes

Steps:

• Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
• In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
• Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
• Add shrimp and cook for about 5 minutes.
• Top with lemon wedges and sliced green onions.

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.