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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