Jamabalya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. andouille sausage, sliced 2 T. canola oil 2 c. diced sweet onions 1 c. diced celery 1 large green pepper, diced 1 large red pepper, diced 1 zuchinni, diced (can substitute fresh okra, chopped) 1 jalapeno, minced 4 cloves garlic, minced 1 bay leaf 2 tsp. Creole seasoning 1 tsp. dried thyme 1 tsp. dried oregano 2 x 14½ oz. can diced tomatoes 4 c. chicken broth 3 c. uncooked long-grain rice 2 c. shredded chicken 2 lb. peeled raw shrimp, deveined ½ c. chopped fresh parsley chopped green onion for garnish
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Directions: |
Directions:1. Cook sausage in hot oil in a large Dutch oven over medium high heat, stirring constantly until browned, about 5 minutes. Remove sausage with slotted spoon. 2. Add diced onion through dried oregano and cook another 5 minutes or until vegetables soften. Stir in tomatoes, broth, rice, chicken, and sausage. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occaisionally, 20 minutes or until rice is tender. 3. Stir in shrimp; cover and cook 5 minutes until shrimp turns pink. Stir in parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: This freezes well which is great news if you're not serving a crowd.
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