Shrimp Jambalaya
1 Pound Shrimp; peel -- devein
2 1/2 Tablespoons Olive oil
1 1/2 Pounds Ham or canadian bacon
2 Medium Onions -- chop
1 Red pepper -- chop
4 Ribs celery -- chop
1 Pound Chicken breasts -- chop
20 Cloves Garlic -- chop
2 Bay leaves
1 1/2 Teaspoons Cayenne
2 Teaspoons Black pepper
1/2 Teaspoon Old Bay Seasoning
1/2 Teaspoon Salt
1/2 Teaspoon Oregano
1/2 Teaspoon Thyme
8 Ounces Tomato Sauce
4 Tomatoes; Peel -- chop
2 Cans Chicken Broth
5 Scallions -- chop
2 Cups Rice
1 Teaspoon Tabasco Sauce
1 Teaspoon Worcestershire Sauce
In a large pot place olive oil, ham or canadian bacon. Add
onions, red pepper and celery stalks. Cook until tender. Stir in
chicken breasts. Cook until the chicken whitens. Stir in garlic,
bay leaves, cayenne, black pepper, Old Bay seasoning, salt,
oregano, and thyme. Add in an tomato sauce and tomatoes. Cook
for 5 minutes. Add in stock. Bring to a boil. Add scalions,
rice, tabasco, worcestshire and shrimp. removed and
deveined.Cover and cook on medium heat for 30 minutes stirring
every now and then.
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