Jambalaya
This recipe makes 8 servings
- Portion size: 8
Ingredients
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
- 6 oz 6ozkielbasa sausagekielbasa sausages or smoked sausages
- 4 oz 4ozham
- 1 tbsp 1tbspvegetable oil
- 4 4garlic clovegarlic cloves, minced
- 2 2celery stalkcelery stalks, chopped
- 2 2oniononions, chopped
- 1 1sweet red peppersweet red peppers, chopped
- 1 1green pepper, chopped
- 2 2bay leafbay leaves
- 1-1/2 1-1/2chili powder
- 1-1/2 1-1/2dried thyme
- 1-1/2 1-1/2dried oregano
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tsphot pepper flakes
- 2 cups 2cupsparboiled rice
- 2-1/2 cups 2-1/2cupschicken stock
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes, chopped
- 1-1/2 cups 1-1/2cupsfrozen peas
- 12 oz 12ozmedium 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.
