Seafood & chicken jambalaya

Yield: 1 Servings

Measure Ingredient
2 Bay leaves
1½ teaspoon Salt
1½ teaspoon White pepper
1½ teaspoon Red pepper
1 teaspoon Dried thyme leaves
¼ pounds Chopped (1/4") tasso or smoked ham
¾ cup ( 1/2 chopped, 1/4 sliced ) andouille (or kielbasa
1 large White onion
4 Ribs celery (1/4" chop)
1 large Green
3 Minced med cloves garlic
1 medium Can tomato sauce
4 mediums Chopped and peeled tomatoes
½ cup Chopped green onions
2 cups Converted rice (UNCOOKED!)
2 cups Chicken broth
¾ pounds Med peeled shrimp
½ pounds Chopped chicken (bite size)

In large pot, on medium heat, (I use a 6 quart cast iron pot) saute' the tasso and andouille until they start to brown.

Add ½ the white

onion, celery and bell pepper and saute' until tender. Add ¼ the seasonings and continue until they just start to brown. Add the other

½ white onion, celery and bell pepper and saute' until they turn tender. Scrape the bottom often so nothing sticks, but allow the meat

and first veggies to brown, not burn. Add the chicken and stir in until all the outside of the chicken has changed color. Add the rest of the seasonings and the garlic. Keep scraping the bottom so nothing

burns. Add the tomatoes, the tomato sauce and the green onions.

Cook

until all is heated together. Add the chicken stock and bring to a boil. Add the rice, cover and reduce heat to a simmer but keep it bubbling. After about 10 minutes, stir in the shrimp. After about 10

minutes, remove the bay leaves and check the rice. When the rice is to your liking (from crunchy or soft), SERVE and enjoy.

Converted by MMCONV vers. 1⅕

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