Jambalaya
This recipe makes 8 servings
Ingredients
- 1 lb boneless skinless chicken breasts
- 6 oz kielbasa sausages or smoked sausages
- 4 oz ham
- 1 tbsp vegetable oil
- 4 garlic cloves, minced
- 2 celery stalks, chopped
- 2 onions, chopped
- 1 sweet red pepper, chopped
- 1 green pepper, chopped
- 2 bay leaves
- 1-1/2 chili powder
- 1-1/2 dried thyme
- 1-1/2 dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp hot pepper flakes
- 2 cups parboiled rice
- 2-1/2 cups chicken stock
- 1 can (28 oz/796 mL) tomatoes, chopped
- 1-1/2 cups frozen peas
- 12 oz medium shrimp, peeled and deveined
Preparation
Cut chicken breasts into 2-inch (5 cm) pieces. Cut kielbasa into 1/2-inch (1 cm) thick slices; cut each slice into quarters. In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides. Transfer to plate; set aside. In same pan, brown kielbasa and ham for 5 minutes; transfer to plate. Add garlic, celery, onions, red and green peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened.
Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa, and ham. Bring to boil; reduce heat to medium-low, cover and simmer for 25 minutes. Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender. Discard bay leaves.
- Keywords : Main Course; One-Pot; Chicken; Shrimp; Sausages; Rice; Tomatoes; Red pepper;
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