Chicken Seafood Jambalaya

By á-48170

Ingredients

• Season Mix:
• 2 whole bay leaves
• 1 1/2 tsp salt
• 1 1/2 tsp ground red pepper(cayenne)
• 1 1/2 tsp dried oregano
• 1 1/4 tsp white pepper
• 3/4 tsp black pepper
• 2 1/2 tablespoons chicken fat(I use fat from ham)
• 2/3 cup chopped tasso or smoked ham(I use a whole ham slice)
• 1/2 cup chopped Andouille smoke sausage or polish pork kielbasa ( go with the pkg)
• 1 1/2 cup chopped onions
• 1 cup chopped celery
• 3/4 cup chopped green bell peppers
• 1/2 cup chicken cut into bite-sized pieces(I use a pound(
• 1 1/2 tsp minced garlic
• 4 medium sized tomatoes chopped & peeled( use plum tomato)
• 3/4 cup of tomato sauce
• 2 cups basic seafood stock(boil shrimp shells with head with onion, bay leaves, celery, and garlic at least an hour to get rich stock)
• 1/2 cup chopped green onions(scallions)
• 2 cups uncooked converted rice
• 1 1/2 lbs shrimp

Preparation

Step 1

Combine seasoning mix in a bowl-set aside
In a big & deep saucepan, melt fat and add the sausage & ham & saute until crisp
Add onions, celery, & peppers; sauté until tender(about 5 min)
Add the chicken.
Raise heat to high and cook 1 minute
Reduce heat to medium.
Add seasoning mix & garlic; cook about 3 min, stirring constantly
Add tomatoes & cook until chicken is tender; 5-8 min
Add tomato sauce; cook 7 min
Stir in stock and bring to boil
Stir in green onions and cook about 2 min
Add rice, shrimp, Remove from stove and put into ungreased pan with foil.
Bake at 350 for 20-30 minutes
Remove bay leaves