Sausage, Chicken and Shrimp Jambalaya
Source of Recipe
Sunday_Dinner@yahoogroups.com
1 pound andouille sausage cut into 1/4 inch slices
1/2 pound chorizo sausage, diced
1 1/2 pounds boneless white and dark chicken meat cut into 1 inch
cubes
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped celery
1 green bell peppers, chopped
3 garlic cloves, minced
1 tablespoon paprika
1 16 ounce can tomatoes, chopped
5 cups chicken stock
2 bay leaves
1 1/2 teaspoons salt
2 to 3 drops Tabasco sauce
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon cayenne pepper, or to taste
1 teaspoon oregano
1 teaspoon thyme
1 pound shrimp, peeled and deveined
2 1/2 cups long grain rice
1 cup finely chopped green onions
Heat the oil in a large dutch oven over medium heat. Add the
andouille sausage and lightly brown. Remove and set aside.
Add the chorizo to the pot and lightly brown. Remove and set aside
with the andouille.
Season the chicken with salt and pepper, add to the pot and brown on
all sides. Once browned, remove and set aside with the sausages.
Add the onions, celery, and bell peppers. Cook, stirring until the
vegetables are tender. Add the garlic and paprika and stir to blend
well. Then add the tomatoes, chicken stock, bay leaves, salt,
Tabasco, black and cayenne pepper, oregano, thyme, chicken and
sausages.
Bring to a boil, reduce heat, cover and simmer for 45 minutes. Taste
to adjust the seasonings if needed.
Add the rice, stirring well. Bring back to a boil, cover and simmer
over low heat 25 minutes.
Stir in the shrimp and allow to cook 5 more minutes or until pink.
Add the green onions and stir well. Let the jambalaya sit for 2 to 3
minutes before serving.
Makes 8 to 10 servings
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