Southern Comfort Jambalaya |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Adapted from the Southern Comfort Recipe site, with a few changes. One pound chopped smoked ham can be substituted for sausage. For a stronger tomato taste, add 1 small can of low-sodium tomato paste with the chicken stock. You can also use boiled rather than raw shrimp to save some trouble. I'm somewhat guessing at preparation and cooking times. I almost always cook with low-sodium ingredients and let people add salt at the table, if desired; however, this need not be made with low-sodium ingredients if you prefer otherwise. Ingredients:
1 lb smoked sausage, sliced |
1/4 cup safflower oil or 1/4 cup canola oil |
3/4 lb boneless chicken |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
1 cup chopped yellow bell pepper |
1 1/2 cups chopped scallions |
1 1/2 cups chopped red onions |
1 cup chopped celery |
3 garlic cloves, minced |
1 (14 1/2 ounce) can no-salt-added whole tomatoes, with liquid |
1 1/2 teaspoons thyme |
1 teaspoon oregano |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
1 teaspoon hot pepper sauce |
1 3/4 cups converted rice or 1 3/4 cups long-grain white rice |
1 (15 3/4 ounce) fat-free low-sodium chicken broth or 2 cups low-sodium chicken bouillon |
3/4 cup southern comfort |
2 tablespoons worcestershire sauce |
3/4 lb shrimp, peeled and deveined |
Directions:
1. In large pot, sauté sausage in oil until lightly browned.
2. Remove sausage from pot and sauté chicken until cooked.
3. Remove chicken and sauté bell peppers through garlic until tender.
4. Add tomatoes (with liquid) through hot pepper sauce and cook 5 minutes.
5. Stir in rice.
6. Add chicken stock through worcestershire sauce; bring to a boil, then reduce to a simmer and add sausage,chicken and shrimp.
7. Cook uncovered, stirring occasionally, 30-45 min until rice is done and shrimp is cooked. (If additional liquid is needed before rice is done, add a 50/50 mixture of water and Southern Comfort).
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