Mila's Paella-Jambalaya

Recipe courtesy Milagros Alb
Show: My Grandmother's Ravioli Episode: My Grandmother's Ravioli
TOTAL TIME: 1 hr 20 min
Prep: 35 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 boneless chicken thighs
  • 6 andouille sausages
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon shredded fresh ginger
  • 1 medium onion, coarsely diced
  • 2 cups fresh mushrooms, thickly sliced
  • 1 cup sun-dried tomatoes
  • 1 bag frozen whole okra
  • 1 bag frozen black-eyed peas
  • 4 cups chicken stock
  • 1 cup vegetable juice, such as V-8
  • 2 cups rice
  • 1 teaspoon turmeric
  • 2 tablespoons fish sauce
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cut the chicken thighs into large chunks. Slice the sausages diagonally into 2-inch-thick slices. In a large skillet, heat the olive oil over medium heat. Brown the meats separately and set aside.

In the same skillet, saute the garlic, ginger and onions. Add the mushrooms, sun-dried tomatoes, okra, peas, chicken stock, vegetable juice, rice, turmeric and fish sauce. Stir the mixture and reduce the heat to low. Cover the skillet and cook to the desired tenderness of the rice, 25 to 30 minutes.

Cook's Note: Accompany the dish with pickles, pepperoncini, and/or salad with oil and vinegar.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Explore More On

All Topics

more from this episode

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 2 reviews

  • on May 27, 2013

    Flag

    Well I loved the show and wanted to try and make this so I did. I followed the recipe to the tee however there was enough ingredients that I had to move it to my dutch oven. It came out great just felt like it was missing some salty ingredients but with the stock and v8 juice and the fish sauce thought it would be enough. I will probably double the fish sauce next go around. It is something I would make again its like any new recipe you try you have to tweak it a little to your liking. All in all a great healthy meal and it makes a ton of food for the low. My 2 coppers. :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 31, 2012

    Flag

    The real deal! Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.