Ingredients: |
Ingredients: 2 Tbl. olive oil
1 1/2 lbs.andouille sausage ( can use Kielbasa )..slice diagonally into pieces
8-10 chicken thighs
2-3 split chicken boneless chicken breasts also, cut into pieces
2 Tbl. butter
1 1/2 c. chopped onions
2 red bell peppers,seeded and diced
2 orange bell peppers, seeded and diced
2 yellow bell peppers, seeded and diced
2 c. celery ( approx. 3 stalks ), sliced
1 lg. can whole peeled plum tomatoes, drained and sliced
2 Tbl. seeded and minced jalapeño peppers
1 Tbl. minced garlic
2 Tbl. tomato paste
2 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. ground cayenne pepper
1 c. dry white wine ( I use Pinot Grigio)
5 c. chicken stock
3 c. white rice
3 bay leaves
1 # shrimp ( 16-20 count ) , tails on, peeled and deveined
1/2 c. sliced green onions (white and green parts )
Lemon juice
Chopped parsley
|
Directions: |
Directions:Heat oil and sauté sausage for 8-10 minutes. Remove to bowl.
Pat chicken thighs dry and cover with salt and pepper. Brown these in the oil, turning until brown on both sides. Continue for approximately 10 minutes until well-browned. Remove to bowl with sausage.
Add butter to the oil and add onions, peppers, celery, salt and pepper, and cook until onions are translucent. Then add tomatoes, jalapeños, garlic, tomato paste, oregano and thyme, salt and pepper, and cayenne. Cook for additional two minutes. Add white wine, deglaze the pan, then add stock, rice, sausage, chicken and bay leaves. Bring to a boil. Cover pot and reduce heat to low, simmer for 20 minutes. Add drained shrimp, simmer for another 5 minutes until shrimp is pink. Sprinkle with chopped parsley and lemon juice, then serve. Cover pan and steam for another 15 minutes until rice is tender. Discard bay leaves. |
This recipe for Jambalaya ala Mimi is from