Chicken Kielbasa And Shrimp Jambalaya |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Spicy jambalaya that simmers with tomatoes, peppers and just the right amount of seasoning Ingredients:
1 pound fully cooked kielbasa, cut into 1/4-inch slices (get fresh if possible) |
2 cups finely chopped onion |
2 cups sliced celery |
2 cups coarsely chopped green pepper |
1/4 cup chopped jalepeno peppers |
1 tablespoon minced garlic |
1 can (28-ounce) whole tomatoes, cut up |
3 cups water |
2 cups cooked, cubed chicken |
2 cups cubed ham |
1 cup uncooked long-grain white rice |
1 tablespoon chicken flavored bouillon granules |
1 1/2 teaspoons paprika |
1/2 teaspoon dried basil leaves |
1/2 teaspoon coarsely ground black pepper |
2 bay leaves |
1 pound fresh or frozen raw shrimp, shelled and deveined |
hot pepper sauce |
Directions:
1. In Dutch oven over medium heat, stir together sausage, onion, celery, peppers, and garlic.
2. Cook 10 to 12 minutes or until tender, stirring frequently.
3. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil.
4. Cover; reduce heat to medium-low.
5. Cook 20 to 25 minutes or until rice is tender, stirring occasionally. Add shrimp.
6. Cook 2 to 3 minutes or until shrimp turns bright pink.
7. Remove bay leaves.
8. Serve with hot pepper sauce. * 12 ounces frozen, cooked shrimp may be substituted for 1 pound fresh or frozen shrimp.
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