Ingredients: |
Ingredients: 2 cups Andouille sausage, sliced (about 1 lb.)
2 cups chicken breast (1 inch pieces)
2 cups cooked shrimp (thawed), deveined with tails off
1 cup chopped green pepper
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 tbsp. olive oil
2 (14.5 oz.) cans stewed tomatoes, cut up (undrained)
5 cups chicken broth
3/4 cup minced fresh parsley (or 2 tsp. dried)
2 tsp. Cajun spice
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
6 c. cooked long-grain white or yellow rice (slightly under cook)
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Directions: |
Directions:In a heavy 5 quart pot, sauté chicken in olive oil; remove with slotted spoon and set aside. Brown sliced sausage in same pot; remove and set aside. Chop green pepper, onion and celery into ˝ inch pieces. Sauté vegetables in same pot for about 5 minutes, until almost soft. Add the garlic and parsley and sauté another minute (don't burn the garlic). Stir in the undrained tomatoes, chicken broth and seasonings. Add sausage, chicken and cooked rice. Cover and simmer (low heat) for 20-30 minutes. Liquid will absorb, stir occasionally so rice does not stick. Just before serving, add shrimp and additional broth, if desired, and heat through.
Notes: Maplewood Meats has good andouille sausage. If you like it less spicy, use smoked polish sausage. You can adjust the seasonings to your liking, use less cajun and cayenne for less heat. |
This recipe for Game Day Jambalaya is from