chicken and sausage jambalaya
(1 rating)
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This is from a Mr Food magazine year 2000. The recipe is from Mike Gowland from the New Orleans fire department. This is tasty and will warm you up on a cold winters day.
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(1 rating)
yield
8 to 10
prep time
1 Hr
cook time
50 Min
Ingredients For chicken and sausage jambalaya
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1/4 cstick of butter
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1onion coarsely chopped
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1green pepper, seeded and coarsely chopped
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3celery ribs, coarsely chopped
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5garlic cloves minced
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11/2 lbshrimp, peeled and deveined
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11/2 lbboneless skinless chicken breasts cut into 11/2 inch cubes
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3bay leaves
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1 tspdried thyme
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1/2 tsppaprika
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2 can(28 ounce each) stewed tomatoes
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1 cchicken broth
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1/4 cworcestshire sauce
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1 to 3 tsphot pepper sauce
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1/2 lbprecooked andouille sausage cut into 1/2 inch cubes
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1/2 lbsmaked ham cut into 1/2 inch cubes
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1/2 lbcrawfish tails, peeled (optional)
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1 bunchscallions coarsely chopped
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salt to taste
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3 cuncooked long-grain white rice
How To Make chicken and sausage jambalaya
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1In dutch oven or soup pot, melt butter over medium high heat. Add, onion, bell pepper, celery, and garlic. Saute 5 minutes, stirring often.
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2Add shrimp, chicken, bay leaves, and thyme. Reduce heat to medium and cook 10 minutes, or until chicken is no longer pink inside and shrimp are opaque.
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3Stir in paprika until thoroughly mixed with other ingredients. Stir in tomatoes, broth, worcestshire sauce, and hot sauce until well mixed.
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4Add sausage and ham stirring well. Add crawfish tails and cook over medium heat until liquid returns to boil.
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5Stir in scallions, salt, and rice. Reduce heat to low.
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6Cover and cook 30 minutes, or until rice is tender
- 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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