Chicken and Sausage Jambalaya

Chicken And Sausage Jambalaya

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susan tinney

By
@susie417

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 to 10
Prep:
1 Hr
Cook:
50 Min

Ingredients

  • 1/4 c
    stick of butter
  • 1
    onion coarsely chopped
  • 1
    green pepper, seeded and coarsely chopped
  • 3
    celery ribs, coarsely chopped
  • 5
    garlic cloves minced
  • 11/2 lb
    shrimp, peeled and deveined
  • 11/2 lb
    boneless skinless chicken breasts cut into 11/2 inch cubes
  • 3
    bay leaves
  • 1 tsp
    dried thyme
  • 1/2 tsp
    paprika
  • 2 can(s)
    (28 ounce each) stewed tomatoes
  • 1 c
    chicken broth
  • 1/4 c
    worcestshire sauce
  • 1 to 3 tsp
    hot pepper sauce
  • 1/2 lb
    precooked andouille sausage cut into 1/2 inch cubes
  • 1/2 lb
    smaked ham cut into 1/2 inch cubes
  • 1/2 lb
    crawfish tails, peeled (optional)
  • 1 bunch
    scallions coarsely chopped
  • ·
    salt to taste
  • 3 c
    uncooked long-grain white rice

How to Make Chicken and Sausage Jambalaya

Step-by-Step

  1. In dutch oven or soup pot, melt butter over medium high heat. Add, onion, bell pepper, celery, and garlic. Saute 5 minutes, stirring often.
  2. Add 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.
  3. Stir in paprika until thoroughly mixed with other ingredients. Stir in tomatoes, broth, worcestshire sauce, and hot sauce until well mixed.
  4. Add sausage and ham stirring well. Add crawfish tails and cook over medium heat until liquid returns to boil.
  5. Stir in scallions, salt, and rice. Reduce heat to low.
  6. Cover and cook 30 minutes, or until rice is tender

Printable Recipe Card

About Chicken and Sausage Jambalaya

Course/Dish: Chicken
Other Tag: Quick & Easy



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