Louisiana-Style Jambalaya Recipe
Ingredients
| 2 tablespoons olive oil or bacon drippings | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| 1 large clove garlic, minced | ||
| 1/2 pound skinless boneless raw chicken, cut into 1-inch pieces | ||
| 1/4 pound smoked sausage, cut into 1/2-inch pieces | ||
| 1/2 cup regular long-grain rice, uncooked | ||
| 1 1/2 cups "V8" Vegetable Juice | ||
| 2 tablespoons Louisiana-style hot sauce or 1 teaspoon hot pepper sauce | ||
| Dried thyme leaves | 1/4 Teaspoon, crushed | |
| Bay Leaf | 1 | |
| 1/2 pound medium shrimp, shelled and deveined | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
.1. In 3-quart microwave-safe casserole, combine oil, onion, green pepper and garlic. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in chicken, sausage, rice, "V8" juice, hot sauce, thyme and bay leaf. Cover; microwave on high 10 minutes or until bubbling, stirring once during cooking. Stir again.
3. Reduce power to 50%. Cover; microwave 10 minutes or until rice is nearly done. Stir in shrimp and parsley. Cover; microwave at 50% power 5 minutes or until most shrimp are opaque, stirring once during cooking. Let stand, covered, 5 minutes or until all shrimp are opaque. Remove bay leaf.
2. Stir in chicken, sausage, rice, "V8" juice, hot sauce, thyme and bay leaf. Cover; microwave on high 10 minutes or until bubbling, stirring once during cooking. Stir again.
3. Reduce power to 50%. Cover; microwave 10 minutes or until rice is nearly done. Stir in shrimp and parsley. Cover; microwave at 50% power 5 minutes or until most shrimp are opaque, stirring once during cooking. Let stand, covered, 5 minutes or until all shrimp are opaque. Remove bay leaf.
Chef
