Recipe Jambalaya with a twist

Ingredients :

• 8 boneless skinless chicken thighs
• 1 lb medium raw shrimp (31-40 lb), thawed
• 1 lb smoked beef sausage
• 1 lg yellow onion, diced
• 3 stalks celery, diced
• 1 lg green bell pepper, diced
• 6 cloves garlic, finely minced
• 2 cans (15 oz) ea) fire roasted tomatoes
• 1 qt chicken stock
• 2 tbsp vegetable oil
• 2-3 tsp cayenne pepper
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 1 tsp tumeric
• Kosher salt
• Black pepper
• 3 cups uncooked rice
• 6 cups water or chicken broth

Method :

1. Slice sausage into 1/2" slices. Set aside.
2. Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside.
3. Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan.
4. Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low.
5. Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!

Recipe Jambalaya with a twist 2016-04-25T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster