
Momo’s Jambalaya
Ingredients
1 cup Momo’s Michelada Mix
4 links cajun andouille sausage
1 green bell pepper
1 yellow onion
2 stocks of celery
4 chicken thighs
14.5 oz diced tomatoes
1 tbsp tomato paste
1 medium yellow onion
2 cloves garlic
1 cup jasmine rice
1 cup chicken broth
Tony Chachere’s Cajun seasoning
Green onions to top
Directions
Cook your chicken thighs how you like, I smoked them at 275 for about 30 minutes to add some flavor. I recommend cubing it up and sauteeing it in some oil. Cut into bit size pieces.
Chop up green bell pepper, celery, yellow onion, and mince garlic then set aside. Chop andouille sausage into bite size pieces.
Heat olive oil in a large pot or dutch oven over medium-high heat. Add sausage and cook for 5 minutes until brown on both sides. Add pepper, celery, onion, garlic and salt to taste and cook for 3 minutes.
Add tomato paste and stir, cook for 1 minute. Add momo’s, chicken broth, diced tomatoes, rice and about ½ tbsp of Tony Chachere’s and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Stirring occasionally.
Add cooked chicken and cook for an additional 5 minutes. Remove from heat, top with chopped green onion and enjoy!
Rating: 6/10
Difficulty: 6/10
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