Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya
Chicken and Shrimp Jambalaya

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

8

servings

Ingredients

  • 1 tbsp butter

  • 2 cups each chopped onion and celery

  • 1 sweet green pepper chopped

  • 90 g (3oz) smoked sausage or ham, diced

  • 1 1/2 lb boneless skinless chicken breasts cubed

  • 1 clover garlic, minced

  • 2 bay leaves

  • 2 tsp dried oregano

  • 1 tsp dried thyme

  • 1/2 tsp each sal, cayenne, and black pepper

  • 1 can (796 ml/28 oz) tomatoes ( undrained)

  • 1 can (213 ml/ 1/12 oz) tomato sauce

  • 1L (4 cups) chicken stock

  • 625 ml (2 1/2 cups) parboiled rice

  • 450 g (1lb) raw shrimp

  • 1 sweet red pepper, chopped

  • 125 mil (1/2 cup) each chopped green onions and fresh parsley

Directions

In Dutch oven, heat butter over medium his heat; cook onion and celery for 3 minutes. Add green pepper, sausage, chicken, garlic, bay leaves, oregano, thyme, salt, cayenne and black pepper; Cook stirring for 2 minutes Add tomoatoes, tomator sauce and chicken stock; bring to boil. Stir in rice and shrimp; boil for 1 minute. Bake, covered, in 175C (350F) oven for 25 minutes or until rice is tender. Discard bay leaves. Stir in red pepper and green onions; sprinkle with parsley. Jambalaya can be cooled, covered and refrigerated for up to 1 day. To reheat, stir in 250 ml (1 cup) hot water; bake, covered, in 175C (350F) oven for 1 hour and 15 minutes.

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