Jambalaya Jamboree
Source of Recipe
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Recipe Introduction
Jambalaya
Crusty Bread
Cole Slaw
Strawberry Gelatin with Banana Slices
Serve this one-dish dinner with a loaf of crusty bread and cole slaw
from
the deli. Strawberry flavored gelatin with banana slices is the dessert
suggested for this Louisiana classic. This recipe can be personalized
to
suit your taste. Feel free to use any combination of the chicken,
sausage or
shrimp.
List of Ingredients
JAMBALAYA
Preparation time: 15 minutes
Total time: 45 minutes
4 servings
1/4 cup CRISCO Oil, divided
1 large onion, peeled and diced
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and
minced)
1 green or red bell pepper, seeds and ribs removed, cut into 1-inch
squares
1 boneless, skinless chicken breast, rinsed, patted dry and cut into
1-inch
cubes
1/3 pound smoked sausage (such as kielbasa or turkey kielbasa), cut
into
1/4-inch slices
1/2 a 10-ounce package yellow rice (or 1 -1/4 cups uncooked white rice)
1 can (14-1/2 ounces) chicken stock or broth
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh or frozen peas
1/2 pound peeled and deveined shrimp (see Note)
Heat oven to 375ºF.
Heat the Crisco Oil in a large oven-proof skillet with a lid over
medium-high heat. Add onion, garlic and bell pepper. Sauté for 3
minutes, or
until the onions are translucent.
Add chicken and sausage. Sauté for 3 minutes or until the chicken is
lightly
browned.
Add rice. Stir for 1 minute. Add stock, Italian seasoning, salt and
pepper.
Bring to a boil. Cover pan.
Bake at 375ºF for 15 minutes. Remove pan from oven. Stir in peas and
shrimp.
Recover pan. Return pan to oven for 15 minutes, or until shrimp are
pink and
cooked through and liquid is absorbed. Serve immediately.
Note: The jambalaya can be prepared up to two days in advance and
refrigerated, tightly covered. Reheat in a 350ºF oven for 15 minutes,
stirring occasionally, or until hot. If shrimp is not used, increase
the
amount of chicken and sausage by a total of 1/2 pound. For a spicier
dish,
use Cajun andouille sausage in place of the kielbasa.
An easy way to peel onions is to cut off both ends and make a slit down
one
side through the brown skin. The remainder of the skin will peel right
off.
Sautiing rice in Crisco Oil before adding the liquid ensures that the
grains
remain separate and do not stick together when cooked.
If you can't find peeled and deveined shrimp, here's how to do it
yourself:
Pull off the legs. Then remove the top shell and tail with your
fingers.
Hold the shrimp with the curve of the back up. Run a small paring knife
down
the back where the vein is visible. Slice gently, just breaking the
skin.
Pull out the vein with the tip of the knife. Runse under cold water. If
cooking shrimp in the shells, cut out the vein after you cook and peel
them.
Let the kids carefully slice up the bananas for the gelatin.
You can personalize the cole slaw from the deli by adding other
vegetables.
Try some grated carrot, thinly sliced green bell pepper or thinly
sliced red
onion.
Recipe
Dinner Game PlanShopping List
1. Make gelatin
2. Heat oven
3. Make jambalaya
4. Slice bread
1 large onion
Jarred minced garlic
1 green or red bell pepper
1 pound green peas (or purchase shelled peas frozen)
1 banana
Crusty Bread
Cole Slaw
1/3 pound smoked sausage
1 boneless, skinless chicken breast
1/2 pound peeled and deveined shrimp
Crisco Oil
5 ounce package yellow rice
14-1/2 ounce can chicken broth
Italian seasoning
Strawberry gelatin
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