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jambalaya de covington

Jambalaya de Covington

This jambalaya recipe (which is made with smoked turkey, ham, and sausage) comes from Covington, Louisiana, the parish seat of St. Tammany Parish, north of Lake Pontchartrain.


1 lb chicken breast, diced

1 lb andouille sausage, sliced

1 onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves garlic, minced

1 cup long grain white rice

1 can diced tomatoes

2 cups chicken broth

1 tsp dried thyme

1 tsp dried oregano

1 tsp paprika

1 tsp cayenne pepper

1 tsp salt

1 tsp black pepper

2 tbsp olive oil


1. In a large pot or dutch oven, heat 2 tbsp of olive oil over medium-high heat.

2. Add in the diced chicken breast and sliced andouille sausage. Cook until browned, about 5 minutes.

3. Add in the diced onion, green and red bell peppers, and minced garlic. Cook until the vegetables are softened, about 3-4 minutes.

4. Stir in 1 tsp each of dried thyme, oregano, paprika, cayenne pepper, salt, and black pepper.

5. Pour in 1 cup of long grain white rice and mix well with the meat and vegetables.

6. Add in 1 can of diced tomatoes (undrained) and 2 cups of chicken broth. Stir to combine all ingredients.

7. Bring the mixture to a boil, then reduce heat to low and cover the pot.

8. Let the jambalaya simmer for 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed.

9. Once done, fluff the jambalaya with a fork and let it sit for 5 minutes before serving.

10. Serve hot and enjoy your delicious Jambalaya de Covington!

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