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Chicken Shrimp & Sausage Jambalaya

21st.Century.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Dish: 
Curry
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
6

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