Jambalaya

February 20, 2012

Jambalaya
Adapted from keyingredient.com
Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 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 1 1/2

  • inch pieces 2 tablespoons paprika 3 tablespoon chopped fresh thyme 1 tablespoon chili powder 1/2 teaspoon (or more) cayenne pepper 2 10

  • ounce cans diced fire roasted tomatoes 1 28 oz can of crushed tomatoes 2 1/2 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

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. *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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