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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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We just love jambalaya....This recipe is one that I threw together after finding one here at the zaar and adding my own touches to it.... I hope you enjoy as much as we did.... Ingredients:
4 -6 slices bacon, chopped |
1 -2 boneless skinless chicken breast, chopped |
3 small onions, chopped |
1 green bell pepper, chopped |
1/4 cup celery, diced |
4 garlic cloves, minced |
1 tablespoon olive oil |
1 (16 ounce) package smoked sausage, chopped |
1 lb shrimp, peeled and de-veined and cooked |
1 (14 1/2 ounce) can diced tomatoes |
1 1/2 cups long grain rice, uncooked |
3 cups chicken broth |
1 teaspoon salt |
1/2 teaspoon ground pepper |
1/4-1/2 teaspoon ground thyme (to taste) |
1/2-3/4 teaspoon tabasco sauce (to taste) |
1 bay leaf |
Directions:
1. In a dutch oven, fry the bacon and chicken until they are done.
2. Remove the bacon and chicken into a paper towel lined bowl. Be sure and leave all the grease in the pan.
3. Cook the onions, garlic, bell pepper and celery in the grease left in the dutch oven. About 5-7 minutes.
4. Add the shrimp and sausage to the onion mixture and cook about 4 minutes or until heated through. Be careful not to cook this to long or the shrimp will be tough.
5. Remove this mixture from the pan.
6. Add about a tablespoons of olive oil to the pan.
7. Put in your rice and cook about ten minutes stirring frequently to prevent the rice from scorching.
8. Add the chicken broth, tomatoes, salt, pepper, thyme, tabasco and bay leaf. Stir.
9. Bring this mixture to a boil and then turn heat down to simmer, cover and cook about 15-20 minutes.
10. Remove bay leaf from rice mixture.
11. Stir in your bacon and chicken mixture and your shrimp and onion mixture.
12. Hope you enjoy this - Thank you to Sue L from the zaar for the great ideas and recipe to take from.
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