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Jambalaya

Jambalaya

Dear Sister, I did the best I could to remember what I did to make this. I think it is pretty accurate. It makes a huge amount. As in, enough to feed 12 hungry teenage boys amount. It was a whole lot of yum!

Ingredients

6 slices bacon, diced
5 links andouille sausages, cut crosswise into ½-inch cubes
30 ish shrimp, peeled and deveined
2 onions, chopped
5-6 garlic cloves
3 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
2 bay leaves
4 large skinless boneless chicken thighs, cut into 1- to 1½-inch pieces
2 tablespoons paprika
3 tablespoon chopped fresh thyme
1 tablespoon chili powder
½ teaspoon (or more) cayenne pepper
2 10-ounce cans diced fire roasted tomatoes
1 28 oz can of crushed tomatoes
cups shrimp*, chicken or beef broth
2 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
Chopped fresh Italian parsley

Directions

*If making shrimp broth, peel shrimp, saving shells. Cover with 3 cups water and bring to boil. Simmer for several minutes. Cook bacon in a large pot. Remove bacon, crumble and set aside. Cook onions and celery in bacon fat till softened. Add garlic and cook for another 5 minutes. Add seasonings and chicken. Cook chicken until outside turns white. Add bacon crumbles and rice and cover, stirring frequently for 5 minutes. Add peppers, bay leaves, tomatoes and broth. Bring to boil. Turn down heat, cover and simmer until rice is cooked. Turn off heat and stir in shrimp. Cover for 5 minutes. Check shrimp for doneness. Garnish with green onions and parsley.

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