More Great Recipes: Cajun | Dinner | Main Dish | Mardi Gras/Carnival

Jambalaya


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken diced
1 tablespoon creole seasoning (see below)
2 tablespoon olive oil
1/4 cup onion diced
1/4 cup green pepper diced
1/4 cup celery diced
2 tablespoon garlic diced
1/2 cup tomato diced
3 bay leaves
1 teaspoon Worcestershire Sauce
1 teaspoon hot pepper sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille Sausage sliced into 1/4 inch slices
salt and pepper to taste
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


In a bowl combine shrimp, chicken and creole seasoning. Coat each item thoroughly.


In a large 6 qt. saucepan heat oil over high heat with onion, pepper and celery for approximately 3 minutes or until onions are translucent.


Add garlic, tomatos, bay leaves, worchestershire sauce and hot sauce.


Stir in rice and slowly add broth.


Reduce heat to medium and cook till rice absorbs liquid and becomes tender, stirring occassionally, about 15 minutes.


When rice is tender add shrimp, chicken and sausage.


Cook until meat is done, about 10 more minutes.


Season to taste with salt, pepper and creole seasoning.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51076 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls