Chicken And Shrimp Jambalaya Recipe
Ingredients
1 tbsp butter 15 mL
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
1 clove garlic, minced
2 bay leaves
2 tsp dried oregano 10 mL
1 tsp dried thyme 5 mL
1/2 tsp each salt, cayenne and black pepper 2 mL
1 can tomatoes
1 can tomato sauce
4 cups chicken stock 1 L
2-1/2 cups parboiled rice 625 mL
1 lb raw shrimp 500 g
1 sweet red pepper, 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.)
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