Peach jambalaya will fill the air with a pleasant creole ambrosia.
Peach jambalayaSeptember 19, 2018 Print
Recipe courtesy of David Bowlby, Demspey’s Corner Orchards, Aylesford, N.S.
- 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
- Heat oil, add chicken and sausage. Cook until brown on all sides, 8–10 minutes.
- Remove from heat, set aside.
- Add vegetables, creole seasoning, thyme, and oregano to hot drippings in pan. Cook over medium heat until vegetables are tender, 5–7 minutes.
- Stir in rice and cook until fragrant, about 3 minutes.
- Stir in chicken broth, tomatoes, chicken and sausage mixture.
- Bring to boil over high heat. Cover, reduce heat to medium and simmer, stirring occasionally until rice is cooked, about 20 minutes.
- Remove from heat. Add peaches and enjoy.
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