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Jambalaya

Source of Recipe

Ginny (ginnysgot3)


List of Ingredients

1 lb medium shrimp, cooked, peeled, and reserve shells
1 lb chicken breast, skinless, bone-in
4 c water
1 medium onion, quartered
1 celery rib, including top, quartered
2 garlic cloves, sliced
1 tsp salt

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1 T olive oil
3/4 lb andouille sausage, partially frozen (to make it easier to slice), sliced 1/2" thick rounds
1 medium onion, roughly chopped
1 celery rib, chopped
2 (or more) garlic cloves, minced
1 medium red or green bell pepper, seeded and chopped
4 scallions, chopped
1 (15-oz.) can peeled tomatoes in juice, roughly chopped
2 Tbsp Worcestershire sauce
1 tsp salt
1/4 to 1/2 tsp cayenne pepper
1/4 tsp dried thyme, crushed (or not)
2 c uncooked white rice


Recipe

In a large saucepot, combine the chicken, water, quartered onion, quartered celery, sliced garlic, 1 t salt, and reserved shrimp shells. Bring to a simmer over medium-high heat, then reduce the heat and cook (partially
covered) until the chicken is cooked, about 20 minutes.

Remove the chicken from the cooking liquid. Drain and reserve the cooking liquid, discarding the solids. Add enough water to the reserved cooking liquid to make 4 cups.
Remove and discard the chicken bones. Coarsely chop the breast meat and set it aside. Heat the oil in a 5-quart Dutch oven. Add the sausage and cook over medium heat until lightly browned. Add all the chopped veggies and the
garlic, and saute' until crisp tender. Then add the reserved cooking liquid, the tomatoes with their juice, the Worcestershire, salt, cayenne, and thyme.

Bring to a simmer. Stir in the rice and return to a simmer. Cover with a tight fitting lid, and simmer over low heat until the rice has absorbed all the liquid, about 25 minutes. Remove from heat. Stir in the reserved shrimp
and chicken. Cover and let stand for 5 minutes.