Jambalaya Stir Fry On Cajun Rice Recipe
Ingredients
| 1 cup uncooked converted rice | ||
| 2 teaspoons chicken bouillon granules | ||
| Diced tomatoes | 1 Can (10oz), undrained | |
| 1/2 cup finely chopped celery 1 bay leaf | ||
| 8 ounces andouille sausage, cut in 1/4-inch rounds | ||
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1 Cup (16 tbs), chopped | |
| 1/2 pound raw large shrimp, peeled and deveined | ||
| 1/2 pound boneless chicken breasts, cut into 1-inch pieces | ||
| Dried thyme leaves | 3/4 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Hot pepper sauce | 1 To taste | |
Directions
1. Bring 1 3/4 cups water to a boil in medium saucepan. Add rice, bouillon granules, tomatoes and their liquid, celery and bay leaf. Return to a boil; reduce heat and cover tightly. Simmer 20 minutes or until all liquid is absorbed.
2. Meanwhile, heat large skillet over medium-high heat 1 minute. Add sausage, onions and bell pepper; cook and stir 10 minutes.
3. Increase heat to high; add shrimp, chicken and thyme. Cook and stir 5 minutes. Add parsley, salt, ground red pepper and paprika. Stir to blend thoroughly.
4. Remove bay leaf from rice; discard. Place rice on platter. Spoon shrimp mixture over rice and serve with pepper sauce.
2. Meanwhile, heat large skillet over medium-high heat 1 minute. Add sausage, onions and bell pepper; cook and stir 10 minutes.
3. Increase heat to high; add shrimp, chicken and thyme. Cook and stir 5 minutes. Add parsley, salt, ground red pepper and paprika. Stir to blend thoroughly.
4. Remove bay leaf from rice; discard. Place rice on platter. Spoon shrimp mixture over rice and serve with pepper sauce.
Chef
