1 TBS. OLIVE OIL 1 CUP DICED TASSO (CAJUN HAM) 1 SMALL CHOPPED YELLOW ONION 2 SLICED CELERY STALKS 1/2 OF A BELL PEPPER CHOPPED 2 TBS. CAJUN SEASONING 2 BAY LEAVES 2 CUPS DICED CHICKEN BREAST 1 1/2 CUPS ANDOUILLE SAUSAGES 1/4 CUP TOMATO PASTE 4 CUPS CHICKEN STOCK 1 CAN DICED TOMATOES 2 CUPS CONVERTED RICE 1 1/2 CUPS MEDIUM PEELED SHRIMP 3 SLICED GREEN ONIONS 2 TBS. PARSLEY
THE WEEKEND GOURMET
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KITCHEN SINK JAMBALAYA
INGREDIENTS
