Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Queen K's Jambalaya




Source of Recipe


Z Tejas Grill


List of Ingredients




1 oz. butter
1 oz. chicken breast, grilled
4 oz. andouille sausage, sliced
5 shrimp, peeled and deveined
4 oz. cooked white rice
1 Tbsp. green onions
2 oz. margarine
8 oz. white onion, diced
6 oz. green bell pepper, diced
1 Tbsp. garlic, chopped
3 cups salsa-style canned tomatoes
2 cups water
2 Tbsp. chicken base
2 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
1 Tbsp. cornstarch
Salt and pepper to taste


Recipe



Melt margarine in a stockpot. Add white onion, bell pepper and garlic; sauté 10 minutes. Add tomatoes; bring to a simmer. Combine cornstarch with water; stir to combine, then add to the tomato mixture. Add salt and pepper; stir to combine. Simmer 10 minutes. Remove pan from heat.

Heat butter in a sauté pan. Add shrimp, sausage and chicken. When shrimp are nearly done, add rice and 8 oz. tomato mixture; stir to combine. When the mixture has heated through, place mixture in a bowl. Garnish with green onions.