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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Jambalaya is a catch-all for meat and seafood, making it a favorite for my husband! It's sure to warm you up on a chilly day. Ingredients:
1/2 teaspoon mustard seed |
1/2 teaspoon coriander seeds |
1/2 teaspoon whole peppercorns |
1/2 teaspoon dill seed |
1/2 teaspoon whole allspice |
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1 pound boneless skinless chicken thighs, cut into 1-inch cubes |
1/2 pound boneless pork, cut into 1-inch cubes |
1 medium onion, chopped |
1 large green pepper, chopped |
1 celery rib, chopped |
2 tablespoons butter |
1 tablespoon canola oil |
2 garlic cloves, minced |
1 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1-inch slices |
1 cup diced fully cooked ham |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 to 2 cups water, divided |
1/2 cup tomato puree |
2 tablespoons minced fresh parsley |
2 teaspoons salt |
3/4 teaspoon pepper |
1/2 teaspoon dried thyme |
1/2 teaspoon cayenne pepper |
1/2 teaspoon chili powder |
1/8 teaspoon apple pie spice |
2 bay leaves |
1/2 pound uncooked small shrimp, peeled and deveined |
hot cooked rice |
Directions:
1. Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside.
2. In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag.
3. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and remaining water if necessary. Discard bay leaves and spice bag. Serve with rice. Yield: 16 servings.
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