shrimp and chicken jambalaya
This make-ahead version of a Creole classic is medium-hot. Add more pepper or hot pepper sauce if you want your mouth on fire. Instead of shrimp, you could add 1/2 lb lean smoked cubed ham. I also make this just on the stove top too. The list of ingredients is long, but it goes together quickly. From Anne Lindsay's Light Kitchen.
prep time
15 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 tablespoon soft butter
- 2 cups chopped onion
- 2 cups chopped celery
- 1 - sweet green pepper, chopped
- 3 ounces smoked ham, chopped (or andouille or kielbasa)
- 1 1/2 pounds boneless skinless chicken breasts, cubed
- 1 1/2 teaspoons fresh garlic, minced
- 2 - bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1 28-oz cans tomatoes
- 1 7 1/2-oz cans tomato sauce
- 4 cups chicken broth
- 2 1/2 cups long grain white rice
- 1 pound medium raw shrimp, peeled
- 1 - sweet red pepper, chopped
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley
How To Make shrimp and chicken jambalaya
-
Step 1In large Dutch oven, melt butter over medium-high heat; cook onion and celery for 3 minutes. Add green pepper, ham, chicken, garlic, bay leaves, oregano, thyme, salt, cayenne and pepper; cook, stirring, for 3 minutes.
-
Step 2Add tomatoes, tomato sauce and stock; bring to boil. Stir in rice and shrimp; boil for 1 minute. Bake, covered, in 350°F oven for 25 minutes or until rice is tender. Discard bay leaves.
-
Step 3Stir in red pepper and green onions; sprinkle with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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