Chicken & Shrimp Jambalaya | Pineandlakes.com - Pineandlakes Echo Journal

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Chicken & Shrimp Jambalaya

Posted: October 2, 2012 - 6:05pm

1 pound fully cooked smoked sausage links cut into 1/4-inch slices

2 cups chopped onion

2 cups sliced celery

1/4 cup chopped jalapeno peppers

1 tablespoon minced garlic

1 28-ounce can of crushed tomatoes or whole tomatoes cut into quarter size pieces

4 cups water

2 cups cooked, cubed chicken

2 cups cubed ham

1 cup uncooked white rice (use a slow cooking type of rice, not minute rice)

2 tablespoons chicken flavored bouillon granules or 4 chicken bouillon cubes

1 1/2 teaspoons paprika

1 teaspoon basil leaves

1/2 teaspoon black pepper

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne pepper

2 bay leaves

1 pound fresh or frozen raw shrimp, shelled and deveined

Hot pepper sauce, optional

In a large pot cook sausage, onion, celery, peppers and garlic over medium heat. Cook until onions are tender. Add remaining ingredients except shrimp and hot pepper sauce.

Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes until rice is tender. Add the shrimp. Cook 2 to 3 minutes until the shrimp turns pink. Remove the bay leaves.

Serve in dishes. Pass the hot pepper sauce and let people add as much hot pepper sauce as they desire.

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