Potluck Jambalaya

By The Canadian Living Test Kitchen

60 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	296296 cal
pro	19 g19g pro
total fat	10 g10g total fat
sat. fat	3 g3g sat. fat
carb	32 g32g carb
fibre	2 g2g fibre
chol	92 mg92mg chol
sodium	598 mg598mg sodium
% RDI:	-
calcium	77 calcium
iron	1919 iron
vit A	55 vit A
vit C	3232 vit C
folate	99 folate

Deep rich flavours of the South – sausage, chicken and shrimp – bring warmth to any holiday table.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
12 oz smoked sausages , sliced12 12oz ozsmoked sausagesmoked sausages, sliced
6 6boneless skinless chicken thighboneless skinless chicken thighs, cubed
1 onion , chopped1 1oniononions, chopped
4 cloves garlic , minced4 4cloves garlic, minced
4 celery stalks , chopped4 4celery stalkcelery stalks, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1 tsp dried thyme 1 1tsp tspdried thyme
1 tsp oregano 1 1tsp tsporegano
1 tsp paprika 1 1tsp tsppaprika
1/2 tsp dried cumin 1/2 1/2tsp tspdried cumin
1/2 tsp basil 1/2 1/2tsp tspbasil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
2 bay leaves 2 2bay leafbay leaves
1 can (28 oz/796 mL) diced tomatoes 1 1can can(28 oz/796 mL) diced tomatoes
1-1/2 1-1/2cups cupssodium-reduced chicken stock
2 cups parboiled long-grain rice 2 2cups cupsparboiled long-grain rice
1 1lb lblarge raw shrimp, peeled and deveined
3 green onions , sliced3 3green oniongreen onions, sliced

Preparation

In large shallow Dutch oven, heat half of the oil over medium-low heat; brown sausage. Transfer to paper towel-lined bowl.

Add chicken to Dutch oven; brown well. Add to sausage. Drain fat from pan.

Add remaining oil; cook onion and garlic over medium-low heat for 8 minutes or until softened and light golden.

Stir in celery, green pepper, thyme, oregano, paprika, cumin, basil, salt, pepper, cayenne and bay leaves; cook for about 4 minutes or until softened.

Stir in tomatoes and chicken stock, scraping up brown bits. Stir in sausage mixture; bring to boil. Stir in rice; reduce heat, cover and simmer for about 15 minutes or until rice is almost tender.

Stir in shrimp; cover and cook for about 5 minutes or until shrimp are pink.

Discard bay leaves. Stir in green onions. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; reheat in 375°F/190°C oven for 30 minutes.)

Source : Canadian Living Magazine: December 2007