Shrimp, Sausage & Chicken Jambalaya
One 3 pound of fryer
1 pound of hot smoked sausage, thinly sliced
3 tablespoons of olive oil
2/3 cup of chopped green pepper
2 cloves garlic, minced
3/4 cup of chopped fresh parsley
1 cup of chopped celery
1 cup of chopped onions
Two 16 ounce cans of tomatoes
2 cups of chicken broth
1 cup of chopped green onions
One 6 ounce can of tomato paste
1 1/2 teaspoon of thyme
2 bay leaves
2 teaspoons of oregano
1 teaspoon of chili powder
1 teaspoon of salt
1/2 teaspoon of cayenne pepper
1 teaspoon of black pepper
1 teaspoon of garlic powder
2 cups of long grain rice, washed & rinsed 3 times
3 pounds of raw shrimp, peeled & deveined |
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In a large pot, cover chicken with water and boil until tender, about 1 hour. Reserve stock. Discard skin and bones, cut meat into small pieces and set aside. In a heavy 4 quart pot, sauté sausage; remove with slotted spoon and drain on paper towels. Pour off drippings, add oil to pot and sauté green pepper, garlic, parsley, celery and onions 5 minutes. Chop tomatoes and reserve liquid. Add tomatoes with liquid, broth and green onions. Stir in tomato paste, spices and seasonings. Stir in rice. Add sausage and chicken, cover and cook 30-45 minutes over low heat, stirring occasionally. After most of the liquid has been absorbed by the rice, add shrimp and cook until shrimp are pink, 5-10 minutes. May be made ahead and reheated before serving. Freezes well. Serves 15. |
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