Jumpin’ Jambalaya! Recipe
To me, there’s no better October/March dish to ward
off the winds of change than some Jumpin’ Jambalaya!
And what’s even better is that it is virtually fail
proof. Simple…adjustable…versatile…and
EASY!
No surprise, the favorite concoction around our house
is Shrimp, Chicken & Sausage Jambalaya.
A true potpourri for the palate!
Here’s a good start, but again, adjust according your
family's taste buds AND BE SURE TO MAKE ENOUGH – IT FREEZES WONDERFULLY!
1 ½ lb. boneless chicken
breast
3 lb. raw shrimp, peeled
& deveined
1 lb. sausage (several
good-sized links – spicey Italian)
3 tbsp. olive oil
¾ c. chopped/minced green pepper
2 cloves garlic, minced
½ c. chopped fresh parsley
1 c. chopped celery
1 c. chopped onions
3 tbsp. olive oil
¾ c. chopped/minced green pepper
2 cloves garlic, minced
½ c. chopped fresh parsley
1 c. chopped celery
1 c. chopped onions
1 c. onion – thinly
sliced rings
2 (16 oz.) cans crushed tomatoes
2 ½ c. chicken broth
1 (6 oz.) can tomato paste
1 ½ tsp. thyme
2 bay leaves
2 tsp. oregano
1 ½ tsp. chili powder
1 ½ tsp. salt
1 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. garlic powder
2 ½ c. long grain rice, washed & rinsed 3 times
2 (16 oz.) cans crushed tomatoes
2 ½ c. chicken broth
1 (6 oz.) can tomato paste
1 ½ tsp. thyme
2 bay leaves
2 tsp. oregano
1 ½ tsp. chili powder
1 ½ tsp. salt
1 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. garlic powder
2 ½ c. long grain rice, washed & rinsed 3 times
In skillet with olive oil, lightly sear chicken breasts
(save reserve liquid) and sausage. Just
a few minutes.
Add more olive oil to skillet and sauté green pepper,
garlic, parsley, celery and minced onions (approx.. 5-10 mins or until onions
are translucent).
Cut chicken meat into cubes (kebob sized) and slice sausage
(thick enough to handle a lot of stirring) and set aside.
In a
heavy 4+ quart pot, add crushed tomatoes, broth, reserve liquid, and sautéed
vegetables. Bring to a slow boil.
Stir
in tomato paste, spices and seasonings.
Reduce
heat and stir in rice. Add sausage &
chicken, cover and cook 30-45 minutes over low heat, stirring occasionally.
About halfway
through, add shrimp & thinly sliced onions and continue cooking.
Spoon
portions into bowls and serve with bread.
Enjoy! Tastes even better as leftovers, too!
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