Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
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Directions: |
Directions:In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Continue heating until broth begins to simmer. Reduce heat and cook below boiling until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and more Creole seasoning. (See Misc for Recipe) |
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Personal
Notes: |
Personal
Notes: This recipe isn’t mine but was gleaned from the Internet. We’ve used it several times in the FSDO and it is really great. Don’t be afraid to increase the quantities of onion and bell pepper. Make a bigger batch and use several colors of bell pepper to jazz up the appearance. The shrimp really makes this dish, so avoid making an entire shrimp-free batch because someone is allergic to shellfish (instead, put some of the rice base in a different pan before adding the meat, and don’t add shrimp to the second pan. You can always dump the fish-free mix back into the regular batch after the meal’s over).
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