CHICKEN, SHRIMP AND SAUSAGE JAMBALYA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tablespoons butter
1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cubed
1 pound andouille sausage, sliced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, peeled and minced or pressed
1 28-ounce can crushed tomatoes
3 cups chicken stock (24 ounces)
3 tablespoons Creole seasoning
2 bay leaves
1 tablespoon hot sauce
2½ cups long grain rice
1 16-ounce bag medium shrimp, deveined and shelled
1 cup frozen okra
Kosher salt to taste
2-3 green onions, chopped
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Directions: |
Directions:Melt 2 tablespoons butter and vegetable oil in large skillet or dutch oven pan over medium high heat.
Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.
Lower heat to medium, add the additional 2 tablespoons of butter and add the celery, onion, bell pepper and garlic. Cook for 7-8 minutes or until vegetables soften.
Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes.
Add chicken and sausage back to pan with shrimp and the okra and cook until chicken and sausage is warmed through and the shrimp and okra are cooked through. Season with kosher salt to taste and garnish with green onions. |
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