Ingredients: |
Ingredients: 3 oz. chopped pancetta ( or 2 small chorizo links)
1 chopped smoked ham (tasso is great sub.)
1/2 c chopped andouille sausage (hot Italian could sub.)
1 1/2 c chopped red onions
1 c chopped celery, 1 cup chopped bell pepper
1/2 c dry sherry wine
1 lb bite-sized skinless boneless chicken breast
1 1/2 tsp minced garlic
1 28oz. can of crushed tomatoes ( preferably fire roasted)
2 c of seafood stock (chicken stock could sub.)
1/2 c chopped parsley, cilantro, or green onions
2 c of uncooked rice, 1 lb peeled medium shrimp
Seasoning Mix
1 tsp black pepper
1 1/2 tsp cayenne pepper (careful, use more or less according to hot spice tolerance-tobasco may be sub.)
2 1/2 tsp Italian seasoning, 1/4 tsp tumeric
2 bay leaves,
salt to taste
|
Directions: |
Directions:In a 4 quart saucepan, saute pancetta over medium heat until crisp (3 to 5 minutes). Add smoked ham and andouille sausage for an additional 5 minutes, stirring frequently. Add onion celery and bell pepper, stirring and scraping for another 5 minutes. Add sherry wine until almost all is absorbed. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mixture and garlic; cook 3 minutes stirring and scraping. Add the tomatoes. Cook about 8 to ten minutes. Stir in the stock and bring to a boil. Stir in parsley and cook about 2 minutes. Add the rice and shrimp. Stir well and remove from heat. Place mixture in a 8x8 baking pan; seal with aluminum foil, and bake at 350 º for 20 or 30 minutes or until rice is tender. |
This recipe for Chicken and Sausage Jambalaya is from