Lisa's Jambalaya

terry anne

By
@tish8532

Lisa serves this with corn bread or corn muffins!


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Comments:

Method:

Saute

Ingredients

12 large
shrimp, peeled, deveined, & cut in half
4
about 3-4 boneless, skinless chicken thighs, cut in 1
1 Tbsp
creole/cajun seasoning (lisa uses tony chachere's, emeril's bayou blast is good too)
2 Tbsp
olive oil
1/4 c
onion, chopped
1/4 c
green bell pepper, chopped
1/4 c
celery, chopped
1-14.5 oz can(s)
diced tomatoes (or 1/2 cup chopped tomoatoes)
3
bay leaves
1 tsp
worcestershire sauce (or more to taste)
1 tsp
hot sauce (or more to taste)
3/4 c
cup rice
3 c
chicken stock
5 oz
andouille sausage, sliced (lisa uses keilbasa, she feels the andouille makes it too spicy)
salt and pepper to taste

Directions Step-By-Step

1
In a bowl, combine shrimp, chicken & creole seasoning & work in seasoning well.
2
In a large saucepan, heat oil over high heat with onion, green pepper & celery, cook about 5 minutes.
3
Add garlic,tomatoes, & bay leaves, Worcestershire & hot sauces. Stir in rice & slowly add stock.
4
Reduce heat to medium & cook until rice absorbs liquid & becomes tender, stirring occasionally, about 15-20 minutes.
5
When rice is just tender, add shrimp & chicken mixture & sausage. Cook until meat is done, about 10 minutes more
6
Season to taste with salt, pepper, & creole seasoning. Add more hot sauce if you like!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole