lisa's jambalaya
(1 rating)
Lisa serves this with corn bread or corn muffins!
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(1 rating)
method
Saute
Ingredients For lisa's jambalaya
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12 lgshrimp, peeled, deveined, & cut in half
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4about 3-4 boneless, skinless chicken thighs, cut in 1
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1 Tbspcreole/cajun seasoning (lisa uses tony chachere's, emeril's bayou blast is good too)
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2 Tbspolive oil
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1/4 conion, chopped
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1/4 cgreen bell pepper, chopped
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1/4 ccelery, chopped
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1-14.5 oz candiced tomatoes (or 1/2 cup chopped tomoatoes)
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3bay leaves
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1 tspworcestershire sauce (or more to taste)
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1 tsphot sauce (or more to taste)
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3/4 ccup rice
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3 cchicken stock
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5 ozandouille sausage, sliced (lisa uses keilbasa, she feels the andouille makes it too spicy)
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salt and pepper to taste
How To Make lisa's jambalaya
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1In a bowl, combine shrimp, chicken & creole seasoning & work in seasoning well.
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2In a large saucepan, heat oil over high heat with onion, green pepper & celery, cook about 5 minutes.
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3Add garlic,tomatoes, & bay leaves, Worcestershire & hot sauces. Stir in rice & slowly add stock.
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4Reduce heat to medium & cook until rice absorbs liquid & becomes tender, stirring occasionally, about 15-20 minutes.
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5When rice is just tender, add shrimp & chicken mixture & sausage. Cook until meat is done, about 10 minutes more
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6Season to taste with salt, pepper, & creole seasoning. Add more hot sauce if you like!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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