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    Chunky Jambalaya


    Source of Recipe


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    List of Ingredients




    1 lb. medium frozen shrimp, thawed and chopped
    1 lb. cooked chicken, cubed
    1 lb. Andouille sausage, cubed (or kielbasa)
    4 heaping Tbs. prepared Creole seasoning
    4 Tbs. olive oil
    1 cup chopped onion
    1 cup chopped green bell pepper
    1 cup chopped celery
    6 garlic cloves, minced
    2 cups chopped plum tomatoes
    3 Tbs. hot sauce
    6 bay leaves
    2 tsp. Worcestershire sauce
    2-1/2 cups uncooked long grain rice
    6 cups chicken stock
    salt and pepper to taste

    Recipe



    In a large bowl, combine shrimp and chicken with Creole seasoning to
    completely coat and set aside. In a large pot heat oil over high
    heat with onion, pepper, celery and garlic for a few minutes. Add
    tomatoes, bay leaves and both sauces. Stir in rice and slowly add
    broth. Reduce heat to medium, cover and cook until rice absorbs
    liquid and becomes tender, stirring occasionally, about 25 minutes.
    When rice is tender, add the shrimp, chicken and sausage. Cook until
    meat is done, about 10 minutes more. Season to taste with salt,
    pepper and additional Creole seasoning if desired.


 

 

 


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