Ingredients: |
Ingredients: 1 tsp olive or canola oil
1 cup diced kielbasa
1 medium onion, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
8 oz boneless, skinless chicken breast, cut into 1⁄2" cubes
1 cup long-grain rice
2 1⁄4 cups low-sodium chicken stock
1 can (14 oz) diced tomatoes
1 Tbsp tomato paste
1/8 tsp cayenne pepper
2 bay leaves
8 oz medium shrimp, peeled and deveined
Salt and black pepper to taste
Frank's Red Hot, Tabasco, or other hot sauce
Chopped scallions (optional)
|
Directions: |
Directions:Heat the oil in a large skillet or sauté pan over medium heat.
Add the kielbasa and cook for about 3 minutes, until lightly browned.
Add the onion, bell pepper, and garlic and cook, stirring occasionally, for 4 to 5 minutes,
until the vegetables have softened.
Push the vegetables and kielbasa to the perimeter, making a well in the center of the pan.
Add the chicken and sauté until lightly browned but not cooked through, about 3 minutes.
Stir in the rice, stock, tomatoes, tomato paste, cayenne, and bay leaves.
Turn the heat to low, cover, and simmer for 17 minutes, until nearly all of the liquid
has been absorbed by the rice.
Uncover, add the shrimp, and cook for 2 to 3 minutes, until the rice is tender and the
shrimp is cooked through.
Discard the bay leaves.
Season with salt, black pepper, and hot sauce and garnish with the scallions, if using. |
This recipe for Jambolaya is from