Ingredients: |
Ingredients: • 2 boneless skinless chicken thighs cubed and seasoned to your liking
• 3 boneless skinless chicken breast cubed and seasoned
• 1 lb andouille sausage cut into medallions
• 1/2 lb Tasso or regular country ham cubed
• 1 lb of uncooked medium shrimp seasoned to your liking
• Holy Trinity (1/2 green bell pepper, 1 small onion, 4 celery stalks) all diced up
• 1 1/2 cups of white long grain rice
• 2 cups of chicken or beef stock (I use a half a cup each)
• 1 14oz can of diced tomatoes with juice
• 1/2 red bell pepper diced
• 4 tablespoons of butter
• Cajun seasoning (I use Tony Chachere's)
• Paprika
• 2-3 tablespoons of minced garlic
• Salt & Pepper
• 1 tbsp of Worcestershire sauce
• Garlic or French Toast ( Optional)
Added equipment needed
• Magnalite, Dutch oven or a large pan
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Directions: |
Directions:1. Preheat oven to 350º
2. Start off by melting 2 tbsp of butter in the pan of your choice.
3. Add your andouille sausage. Let that cook for about 3-4 minutes and add your diced ham. Cook both of those together for 3-4 minutes and remove the meat mixture from the pan and set aside.
4. Add the other 2 tbsp of butter and let that melt and then add your diced seasoned chicken into that same pan that the smoked meat cooked in and sauté the chicken for about 4-5 minutes. Remove the cooked chicken and set it aside.
5. Add your holy Trinity, scallions and red bell pepper to that same pan and also add about 1 tbsp of Cajun seasoning, salt/pepper, paprika and sauté that for about 3-4 minutes to soften the vegetables. Next Add the minced garlic. Let all of this cook for another 2-3 minutes.
6. Add the can of diced tomatoes w/ the juice and let that simmer for about 3-4 minutes on medium.
7. Add the ham, sausage, and chicken with the vegetables to combine it all in the same pan. Add the rice, Worcestershire sauce, and stock and let it all simmer for 3-4 minutes.
8. Put all of this in a baking dish or leave it in your Dutch oven and bake it covered for 45 minutes on 350º.
9. After 45 minutes add your shrimp to the jambalaya and mix them in but try not to stir it up too much or your rice will be mushy. Let it cook for an additional 15-20 minutes or until the shrimp is pink
10. Once it's done take it out of the oven and let it sit for about 5 minutes before serving
11. Serve with either the toasted French bread or Garlic Bread and enjoy. |
This recipe for Creole Chicken/Shrimp/Sausage/Ham Jambalaya is from