Chicken Shrimp & Sausage Jambalaya
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Kielbasa/Cajun sausage||8 Ounce, casings removed, coarsely chopped|
|Garlic||3 Clove (15 gm), pressed|
|Uncooked rice||2 Cup (32 tbs) (Not The Instant Variety)|
|Canned chicken broth||32 Ounce (2 Cans Of 16 Ounce Each)|
|Canned quartered artichoke hearts||14 Ounce, drained (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Dried thyme||1 1⁄2 Teaspoon|
|Dried marjoram||1 Teaspoon|
|Hot red pepper sauce||1 1⁄2 Teaspoon|
|Shrimp||8 Ounce, peeled and deveined|
|Chopped cooked chicken||1 Cup (16 tbs)|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs)|
Using Food Chopper, chop and measure onion and celery.
Heat oil in Stir-Fry Skillet over medium heat.
Add onion, celery and sausage, and cook until onion is lightly browned, about 5 minutes.
Add garlic to sausage mixture and cook 1 minute.
Stir in rice, then chicken broth, artichoke hearts, tomato sauce, thyme, marjoram and red-pepper sauce.
Bring to a simmer, then turn heat to low.
Cover and cook 17 minutes, stirring occasionally.
Add shrimp, chicken and parsley.
Cover and cook, stirring occasionally, 3 to 5 minutes or until shrimp are opaque and curled.