Iris rideau's french quarter jambalaya

Yield: 6 servings

Measure Ingredient
¾ pounds Andouille or smoked sausage
\N \N Olive oil
6 \N Chicken drumettes
¾ pounds Peeled deveined shrimp
½ \N Green bell pepper; chopped fine
½ \N Onion; chopped fine
½ cup Parsley; chopped fine
1 \N Clove Garlic; chopped fine
¼ cup Canned tomato sauce
3 smalls Bay leaves
1 teaspoon Fresh thyme leaves
\N \N Salt and pepper
1 dash Cayenne pepper
3 cups Water
1½ cup Rice

Halve sausage lengthwise and then slice crosswise. Saute sausage in large skillet with 1 teaspoon olive oil and remove. Without washing pan, saute chicken drumettes in additional 1 teaspoon olive oil and remove. Repeat with shrimp and remove. Without washing pan, add 1 teaspoon oil and saute bell pepper, onion, parsley and garlic until lightly browned. Add tomato sauce, bay leaves, thyme and salt, pepper and cayenne to taste, then bring to simmer. Add 1½ cups water, rice and sauteed sausage, chicken and shrimp and bring to boil. Reduce heat and simmer, covered, 15 to 20 minutes, stirring occasionally. Add 1 ½ more cups water and continue to simmer, covered, until water is absorbed and rice is cooked, 45 to 60 minutes, stirring occasionally. Discard bay leaves. Yields 6 servings.

Each serving: 430 calories; 816 mg sodium; 94 mg cholesterol; 19 grams fat; 41 grams carbohydrates; 23 grams protein; ⅜ gram fiber.

Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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