Iris rideau's french quarter jambalaya
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Andouille or smoked sausage |
| Olive oil | ||
| 6 | Chicken drumettes | |
| ¾ | pounds | Peeled deveined shrimp |
| ½ | Green bell pepper; chopped fine | |
| ½ | Onion; chopped fine | |
| ½ | cup | Parsley; chopped fine |
| 1 | Clove Garlic; chopped fine | |
| ¼ | cup | Canned tomato sauce |
| 3 | smalls | Bay leaves |
| 1 | teaspoon | Fresh thyme leaves |
| Salt and pepper | ||
| 1 | dash | Cayenne pepper |
| 3 | cups | Water |
| 1½ | cup | Rice |
Directions
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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