Big Easy Jambalaya
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1 bottle clam juice -- (8 oz.)
1 cup chicken broth
1 cup long-grain rice
1 tablespoon butter or margarine
2 tablespoons olive oil
1 cup chopped green bell pepper
1 cup chopped onions
1 cup chopped celery
1 can whole tomatoes in puree -- (14 1/2 to 16 oz.)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper
1 bay leaf
2 cups cubed cooked chicken
1/2 pound medium shrimp -- peeled and deveined
Chopped fresh parsley -- for garnish
Recipe
1. Bring clam juice and broth to boil in saucepan; stir in rice and butter.
Cook according to package directions.
2. Meanwhile, heat oil in large, deep skillet over medium heat. Add green
bell pepper, onions and celery; cook, stirring occasionally, 10 minutes.
Stir in tomatoes with puree, breaking up tomatoes with spoon. Add salt, the
peppers and bay leaf; cook 12 minutes. Add chicken and shrimp; cook
covered, stirring twice, until shrimp are opaque throughout, 3 to 5 minutes.
3. Add cooked rice to skillet; fold in until well combined.
Discard bay leaf. Garnish with parsley, if desired.
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