Jambalaya
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Celery ribs, trimmed, sliced | |
| 2 | Bell peppers, stemmed, cored, seeded | |
| 1 | medium | Red onion, peeled, quartered |
| 1 | medium | White onion, peeled, quartered |
| 1 | medium | Yellow onion, peeled, quartered |
| 1 | Head garlic, separated into cloves, the cloves peeled | |
| 1 | small | Bunch fresh basil (or 2 tablespoons dried) |
| 1 | small | Bunch fresh oregano (or 2 tablespoons dried) |
| ½ | bunch | Fresh thyme (or 2 tablespoons dried) |
| 3 | cans | (28 ounces each) tomatoes, diced |
| 2 | cups | Sun-dried tomatoes, cut into pieces |
| 2 | pounds | Boneless chicken, cut into pieces |
| 1 | pounds | Wing-ettes (wings without the tips) |
| 5 | Bay leaves | |
| 4 | tablespoons | Pure mild chile powder |
| 2 | pounds | Andouille sausage |
| 2 | pounds | Peeled, deveined tiger shrimp Salt ot steamed rice |
Directions
Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor. Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover and bring to a boil. Reduce heat to medium an cook about 35 minutes.
While the mixture cooks, thinly slice the andouille sausage and roast in 350 F oven for about 15 minutes (this will render out a lot of the grease). Add andouille to the pot, reduce heat to a simmer, and cook about 30 minutes. Add shrimp and cook about 5 minutes. Season with salt to taste. Serve over rice. Serves 10 to 12.
PER SERVING: 495 calories, 57 g protein, 21 g carbohydrate, 24 g fat (6 g saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber.
Submitted By CAROL KATZ On 11-24-95