Easiest Way to Make Super Quick Homemade Brent's Jambalaya

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brent's jambalaya. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brent's Jambalaya is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Brent's Jambalaya is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have brent's jambalaya using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Brent's Jambalaya:

1. Take olive oil
2. Make ready Andouille sausage (or smoked sausage) cut into 1/4 inch pieces
3. Take Tasso (or ham) diced
4. Get chicken breast cut into 1/2 inch pieces
5. Make ready medium yellow onion
6. Prepare stalk celery
7. Get green pepper, cored
8. Take garlic clove peeled
9. Make ready tomato, cored
10. Get thyme
11. Make ready chili powder
12. Make ready uncooked long grain rice
13. Make ready chicken stock
14. Get Louisiana hot sauce

Instructions to make Brent's Jambalaya:

1. Preheat oven to 400°.
2. Mix tomato, onion, celery, green pepper and garlic and in a blender or food processor (I have found it easiest to put the tomato in first and add one ingredient at a time).
3. Using a large, heavy, ovenproof pan (that has a lid), cook the sausage in the olive oil until almost done.
4. Drain off most of the fat and oil.
5. Add the ham and chicken, and cook until chicken is just cooked through.
6. Add the blended vegetables and sauté until vegetables start to cook down (about 10 minutes).
7. Add thyme, chili powder and chicken stock and simmer for 10 more minutes.
8. Stir in the rice and hot sauce.
9. Cover and bake for 20 minutes.
10. Stir, then cover and bake an additional 20 minutes.
11. Serve with a green salad and hot French bread.

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