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Jambalaya with Shrimp, chicken and Andouille Sausage
Great combination of flavors - a great variation of ingredients which equals a party in your mouth. Enjoy!
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 |
C |
Quick cooking white or brown rice |
|
| 2 |
Tsp |
Olive oil |
|
| 1/2 |
C |
Onion, chopped |
|
| 1 |
ea |
Green bell pepper - large, seeded and chopped |
|
| 1 |
Tsp |
Garlic, minced |
|
| 1/4 |
C |
Pickled Jalepenos, diced |
|
| 1/2 |
lb |
Chicken breasts or tenders - boneless skinless, cut into 1 inch chunks |
|
| 1 |
Tsp |
Cajun or Creole seasoning |
|
| 1 |
Tsp |
Dried Oregano |
|
| 1/2 |
lb |
Andouille sausage, chorizo sausage or kielbasa, cut into 1 inch thick rounds |
|
| 1/2 |
lb |
Shrimp - medium, peeled and deveined |
|
| 1 |
Can |
Tomatoes diced - 28 oz |
|
| 2 |
ea |
Bay leaves |
|
| 1/4 |
C |
Fresh parsley, chopped |
|
|
|
Salt and freshly ground black pepper |
|
|
Instructions
Prepare the rice according to package directions.
Heat oil in large saucepan and add onion, bell pepper, garlic and jalapenos and cook
stirring until softened, about 3 minutes. Add the chicken and cook until browned on all sides, about 5 minutes, add the cajun seasoning and oregano and stir to coat chicken and vegetables.
Add the
sausage and the shrimp and cook, stirring for 2 minutes. Add the tomatoes and bay leaves and bring to a simmer. Simmer for about 5 to 7 minutes until the chicken and shrimp are cook through.
Remove
the bay leaves and stir in the cooked rice and parsley. Season to taste with salt and pepper and serve.
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