Jambalaya Stir Fry On Cajun Rice
|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)|
|Ground red pepper||1⁄2 Teaspoon|
|Hot pepper sauce||To Taste|
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.