Chicken and Shrimp Jambalaya

By á-1368

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

Details

Servings 8
Cooking time 1mins

Preparation

Step 1

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.