Chicken and Shrimp Jambalaya

Posted by: Schmitty 09-10-99 3:49 AM

Chicken & Shrimp Jambalaya

3 tablespoons vegetable oil
8 ounces andouille or other garlic sausage, cut in 1/4 inch thick slices
4 skinned boned chicken thighs (about 1 1/4 pounds), cut in narrow strips
2 cups chopped onions
1 yellow bell pepper, chopped
8 scallions, chopped, divided
4 tablespoons minced flat leaf parsley, divided
1 tablespoon minced garlic
2 bay leaves
1 can (16 ounces) whole tomatoes, undrained
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon cayenne
Pinch of ground cloves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup raw long grain white rice
2 cups chicken broth or water
1 pound small or medium size shrimp peeled and deveined

In Dutch oven, heat oil over medium heat till hot but not smoking.

Add sausage, saute 5 minutes or till brown at edges; remove to a large bowl.

Add chicken in batches and saute 10 minutes or until golden brown; add to sausage in bowl.

Add onions, bell pepper, 3/4 of scallions, 3 tablespoons parsley, garlic and bay leaves to pot.

Cook stirring 5 minutes scraping up browned bits in bottom of pot. Add tomatoes and their juice along with remaining seasonings.

Cook stirring 3 minutes breaking up tomatoes with a wooden spoon.

Return sausage and chicken to pot; stir in rice and broth.

Bring to a boil, reduce heat, cover and simmer without stirring, 30 minutes or until tender and moist, not soupy.

Remove from heat, stir in shrimp, cover and let stand 10 minutes.

To serve, discard bay leaves, ladle Jambalaya into deep bowls and sprinkle with remaining scallions and parsley.

Serves 6

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line