I make chili [1] around the Super Bowl and I enjoy cooking up jambalaya to celebrate Fat Tuesday. Jambalaya is a signature Creole dish that combines a variety of ingredients ranging from poultry and sausage to shellfish and green peppers. This classic one-pot rice dish is a must for every cook's recipe collection. It's hearty, scrumptious, and great for entertaining a crowd. I've got two recipes for you to choose from, all you have to do is .

Beginner Jambalaya [2]
From Food and Wine [3] magazine

1 tbsp. cooking oil
1/2 lb. andouille or hot link sausages
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock
1/4 tsp. cayenne
2 bay leaves
1 1/2 tsp. salt
1 lb. boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces

1. In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all.
2. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
3. Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes.
4. Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
5. Stir in the chicken and simmer, covered, until the chicken is just done and the rice and vegetables are tender, about 5 minutes longer. Remove from the heat and let stand, covered, for about 2 minutes.

Serves 4.

Print recipe with images [3] | without images [3]

Expert Jambalaya [4]
From with images [4] | without images [4]