Ingredients: |
Ingredients: • 1 lb. boneless skinless chicken, breasts
• 6 oz kielbasa, or other smoked sausage
• 4 oz ham
• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 2 stalks celery, chopped
• 2 onion, chopped
• 1 sweet red pepper, chopped
• 1 sweet green pepper, chopped
• 2 bay leaf
• 1 1/2 tsp chili powder
• 1 1/2 tsp dried thyme
• 1 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp hot pepper flakes
• 2 cup parboiled rice
• 2 1/2 cup chicken stock
• 1 x 28 oz can tomato, chopped
• 1 1/2 cup frozen peas
• 12 oz medium shrimp, peeled, and, deveined
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Directions: |
Directions:1. Cut chicken breasts into 2-inch (5 cm) pieces.
2. Cut kielbasa into 1/2-inch (1 cm) thick slices; cut each slice into quarters.
3. In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides.
4. Transfer to plate; set aside.
5. In same pan, brown kielbasa and ham for 5 minutes; transfer to plate.
6. Add garlic, celery, onions, red and green peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened.
7. Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa, and ham.
8. Bring to boil; reduce heat to medium-low, cover and simmer for 25 minutes.
9. Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender.
10. Discard bay leaves. |
This recipe for Jambalaya is from