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Peach jambalaya

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Peach jambalaya will fill the air with a pleasant creole ambrosia.

Recipe courtesy of David Bowlby, Demspey’s Corner Orchards, Aylesford, N.S.

Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 2 lb (907 g) chicken, cubed
  • 1 lb (454 g) smoked sausage, cubed
  • 2 cups (500 ml) chopped onions
  • 1 cup (250 ml) chopped green or yellow pepper
  • 1 cup (250 ml) chopped celery
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tbsp (15 ml) creole seasoning
  • 1 tsp (5 ml) dried thyme
  • 1 tsp (5 ml) dried oregano
  • 2 cups (500 ml) uncooked rice
  • 3 cups (750 ml) chicken broth
  • 2 28-oz (828 ml) cans diced tomatoes
  • About 8 fresh peaches, pitted, skinned, and cut into large pieces

Directions:

  1. Heat oil, add chicken and sausage. Cook until brown on all sides, 8–10 minutes.
  2. Remove from heat, set aside.
  3. Add vegetables, creole seasoning, thyme, and oregano to hot drippings in pan. Cook over medium heat until vegetables are tender, 5–7 minutes.
  4. Stir in rice and cook until fragrant, about 3 minutes.
  5. Stir in chicken broth, tomatoes, chicken and sausage mixture.
  6. Bring to boil over high heat. Cover, reduce heat to medium and simmer, stirring occasionally until rice is cooked, about 20 minutes.
  7. Remove from heat. Add peaches and enjoy.

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