JAMBALAYA

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

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