Chicken And Shrimp Jambalaya Recipe
Ingredients
| Butter | 1 Tablespoon | |
| 2 cups each chopped onion and celery 500 mL | ||
| 1 sweet green pepper, chopped | ||
| 3 oz smoked sausage or ham, diced 75 g | ||
| 1-1/2 lb boneless skinless chicken breasts, cubed 750 g | ||
| Garlic | 1 Clove (5gm), minced | |
| Bay leaves | 2 | |
| Dried oregano | 2 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| 1/2 tsp each salt, cayenne and black pepper 2 mL | ||
| Tomatoes | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Chicken stock | 4 Cup (16 tbs) | |
| Rice | 1/2 Cup (16 tbs), parboiled | |
| Raw shrimp | 1 Pound | |
| Sweet red pepper | 1 To taste, chopped | |
| 1/2 cup each chopped green onions and fresh parsley 125 mL | ||
Directions
In Dutch oven, heat butter over medium high heat; cook onion and celery for 3 minutes.
Add green pepper, sausage, chicken, garlic, bay leaves, oregano, thyme, salt, cayenne and black pepper; cook, stirring, for 2 minutes.
Add tomatoes, tomato sauce and chicken stock; bring to boil.
Stir in rice and shrimp; boil for 1 minute.
Bake, covered, in 350°F (180°C) oven for 25 minutes or until rice is tender.
Discard bay leaves.
Stir in red pepper and green onions; sprinkle with parsley. (Jambalaya can be cooled, covered and refrigerated for up to 1 day. To reheat, stir in I cup/250 mL hot water; bake, covered, in 350°F/180°C oven for I hour and 15 minutes.)
Add green pepper, sausage, chicken, garlic, bay leaves, oregano, thyme, salt, cayenne and black pepper; cook, stirring, for 2 minutes.
Add tomatoes, tomato sauce and chicken stock; bring to boil.
Stir in rice and shrimp; boil for 1 minute.
Bake, covered, in 350°F (180°C) oven for 25 minutes or until rice is tender.
Discard bay leaves.
Stir in red pepper and green onions; sprinkle with parsley. (Jambalaya can be cooled, covered and refrigerated for up to 1 day. To reheat, stir in I cup/250 mL hot water; bake, covered, in 350°F/180°C oven for I hour and 15 minutes.)
Chef
