Chicken & Shrimp Jambalaya |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I haven't tried it yet, but I can't wait to. It sounds great and I'm sure my husband will love it. Ingredients:
1/4 cup butter |
1 cup celery, sliced |
1 cup green bell pepper, chopped |
1 cup onion, chopped |
1 teaspoon finely chopped fresh garlic |
2 1/2 cups water |
2 cups cubed cooked chicken |
1 cup uncooked long grain rice |
1 (28 ounce) can diced tomatoes |
1 lb cooked smoked link sausage, cut into 1/4-inch slices |
1 tablespoon chicken bouillon granule |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
1/4 teaspoon dried thyme leaves |
1 bay leaf |
1 lb fresh medium raw shrimp, peeled and deveined or 1 lb frozen medium raw shrimp, thawed, peeled, deveined |
Directions:
1. Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes).
2. Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes).
3. Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes).
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