Jambalaya
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 cups celery, chopped
- 1 sweet green pepper, chopped
- 1 sweet red pepper, chopped
- 5 hot Italian sausages, cut into chunks
- 2 boneless skinless chicken breasts, cubed
- 3 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1⁄2 teaspoon salt, black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 (28 ounce) can diced tomatoes
- 1 (7 1/2 ounce) can tomato sauce
- 4 cups chicken stock
- 2 1⁄2 cups long grain white rice
- 1 lb medium raw shrimp, peeled
- 1⁄2 cup green onion, chopped
- 1⁄2 cup fresh parsley, chopped
directions
- In a large Dutch oven, melt butter over medium-high heat; cook onion, celery and garlic until softened. Add green and red pepper, bay leaves, oregano, thyme, salt, pepper and cayenne. Cook until all softened and remove from pot.
- Add sausage to the pot and start to brown; add chicken. When they are starting to brown well, add vegetables back to the pot.
- Add rice and stir well. Add tomatoes, tomato sauce and stock; bring to boil. Stir in shrimp.
- Bake, covered in a 375 degree oven for 40 minutes or until rice is tender. Discard bay leaves.
- Sprinkle individual servings with parsley and green onions.
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RECIPE SUBMITTED BY
I've always loved to cook and faced a new challenge seven years ago when my family had to go gluten free due to celiac disease. Not a lot about my cooking had to change, I just had to use some different ingredients - but finding them (and confirming that they were gluten free) has been an ongoing adventure.
My favourite cookbooks (and I'm a cookbook hound) are anything Canadian Living - I also subscribe to their magazine because they always have marvellous recipes!