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Jambalaya Stir Fry On Cajun Rice

Chef.at.Home's picture
Ingredients
  Uncooked converted rice 1 Cup (16 tbs)
  Chicken bouillon granules 2 Teaspoon
  Canned diced tomatoes 16 Ounce, undrained (1 Can)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Andouille sausage 8 Ounce, cut in 1/4 inch rounds
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Chopped green bell pepper 1 Cup (16 tbs)
  Large raw shrimp 1⁄2 Pound, peeled and deveined
  Boneless chicken breasts 1⁄2 Pound, cut into 1 inch pieces
  Dried thyme leaves 3⁄4 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Hot pepper sauce To Taste
Directions

1. Bring 1 3/4 cups water to a boil in medium saucepan. Add rice, bouillon granules, tomatoes and their liquid, celery and bay leaf. Return to a boil; reduce heat and cover tightly. Simmer 20 minutes or until all liquid is absorbed.
2. Meanwhile, heat large skillet over medium-high heat 1 minute. Add sausage, onions and bell pepper; cook and stir 10 minutes.
3. Increase heat to high; add shrimp, chicken and thyme. Cook and stir 5 minutes. Add parsley, salt, ground red pepper and paprika. Stir to blend thoroughly.
4. Remove bay leaf from rice; discard. Place rice on platter. Spoon shrimp mixture over rice and serve with pepper sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice

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