Chicken And Shrimp Jambalaya
|Butter||15 Milliliter (1 Tablespoon)|
|Chopped celery||500 Milliliter (2 Cups)|
|Chopped onion||500 Milliliter (2 Cups)|
|Sweet green pepper||1 , chopped|
|Smoked sausage/Ham||3 Ounce, diced (75 Grams)|
|Boneless, skinless, chicken breasts||1⁄2 Pound, cubed (750 Grams)|
|Garlic||1 Clove (5 gm), minced|
|Dried oregano||2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Tomatoes||1 Can (10 oz)|
|Tomato sauce||1 Can (10 oz)|
|Chicken stock||1 Liter (4 Cups)|
|Parboiled rice||625 Milliliter (2 1/2 Cups)|
|Raw shrimp||1 Pound (500 Grams)|
|Sweet red pepper||1 , chopped|
|Chopped green onions||125 Milliliter (1/2 Cup)|
|Fresh parsley||125 Milliliter (1/2 Cup)|
In Dutch oven, heat butter over medium high heat; cook onion and celery for 3 minutes.
Add green pepper, sausage, chicken, garlic, bay leaves, oregano, thyme, salt, cayenne and black pepper; cook, stirring, for 2 minutes.
Add tomatoes, tomato sauce and chicken stock; bring to boil.
Stir in rice and shrimp; boil for 1 minute.
Bake, covered, in 350Â°F (180Â°C) oven for 25 minutes or until rice is tender.
Discard bay leaves.
Stir in red pepper and green onions; sprinkle with parsley. (Jambalaya can be cooled, covered and refrigerated for up to 1 day. To reheat, stir in I cup/250 mL hot water; bake, covered, in 350Â°F/180Â°C oven for I hour and 15 minutes.)