You are here

Chicken And Shrimp Jambalaya

Canadian.Recipes's picture
  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
  Bay leaves 2
  Dried oregano 2 Teaspoon
  Dried thyme 1 Teaspoon
  Salt 1⁄2 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 350°F (180°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 350°F/180°C oven for I hour and 15 minutes.)

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (15 votes)