Ingredients: |
Ingredients: 2t Vegetable Oil
8 oz Andouille Sausage, halved lengthwise ad cut crosswise into 1/4" half moons
2 Chicken Breasts - cut in bite size pieces
1 lb Large Shelled Prawns
1 Onion - minced about 1 C
1 Celery Rib - chopped fine
1 Green Pepper stemmed, seeded and chopped fine
10 Garlic Cloves, minced
1 1/2 C Rice - white, long grain
1 T Tomato Paste
1t Salt
1/2 t Thyme, fresh, minced
1 Tin Diced Tomatoes (14 oz)
16 oz Chicken Broth
1 Bay Leaf
2 Scallions, sliced thin
1 T Cajun Seasoning
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Directions: |
Directions:1. Adjust oven rack to the middle position and heat the oven to 325º
2. Heat the oil in a large Dutch oven over medium high heat until shimmering.
3. Add the sausage and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.
4. Add the chicken and cook until browned, 5 to 10 minutes. Using a slotted spoon, transfer the chicken pieces to the paper towel-lined plate.
5 Add the prawns and cook through - 1 to 2 minutes per side.Transfer to a large bowl and refrigerate.
6. Reduce the heat to medium and add the onion, celery, bell pepper, and garlic to the pot. Cook, stirring occasionally until the vegetables have softened about 5 to 10 minutes.
7. Add the rice, tomato paste, salt and thyme and cook until the rice is coated with fat, about 1 minute.
8. Stir in the tomatoes and juice, chicken broth bay leaf, sausage and chicken. Place a square of foil directly on the surface of the rice to cover. Bring the mixture to a boil, cover the pot, transfer to the oven and bake until the rice is almost tender, about 20 minutes.
9. Remove the pot from the oven, lift off the foil, and gently stir in the prawns, Replace the foil, cover the pot and return to the oven. Cook until the rice is fully tender and the prawns are cooked through - about 5 minutes.
10. Remove the pot from the oven, discard the foil and the bay leaf, fold in the scallions and serve immediately. |
This recipe for Jambalaya is from