Cajun jambalaya 1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Shrimp, peeled, deveined and |
| Chopped | ||
| 4 | ounces | Chicken, diced |
| 1 | tablespoon | Creole seasoning |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped green bell pepper |
| ¼ | cup | Chopped celery |
| 2 | tablespoons | Chopped garlic |
| ½ | cup | Chopped tomatoes |
| 3 | Bay leaves | |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Hot sauce |
| ¾ | cup | Rice |
| 3 | cups | Chicken stock |
| 5 | ounces | Andouille sausage, sliced |
| Salt and pepper | ||
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Yield: 4 servings