Chicken, Shrimp, & Sausage Jambalaya - NBC Connecticut
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Taste of Today Recipes

Chicken, Shrimp, & Sausage Jambalaya

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    Chicken, Shrimp, & Sausage Jambalaya
    Recipe Featured on Taste of Today on Sunday, Feb. 7, 2010

    2 tbsp.  Olive Oil
    ½ lb.  Chicken Breast-boneless, skinless, cut into 1” pieces
    ½ lb.  Spicy Sausage-Andouille, Chorizo, etc.-cut into ¾ ” pieces
    ¼ lb.  Ham-spicy tasso style in available-cut into ¼”pieces
    1 cup  Onions-diced
    ½ cup  Celery-diced
    ½ cup  Green Bell Pepper-diced
    1 tbsp.  Garlic-minced
    1 cup  Crushed Tomatoes, or Tomato Sauce
    2 ¾ cups  Chicken Broth or Water
    1 ½ cups  White Rice-uncooked, long grain, converted, etc.
    16 Each  Shrimp-raw, peeled, de-veined
    Salt and Black Pepper to Taste

    • Heat saute pan on medium high heat. Add olive oil, chicken breast, sausage , and ham. Cook for 2 minutes  until lightly browned and the sausage is releasing some of its fat. Remove meat with a slotted spoon, and in same pan, add the onions, celery,  and green bell pepper. Cook stirring for 2 minutes, add garlic, cook for 30 seconds. Add the tomatoes, chicken broth and season this liquid to taste with salt, black pepper. Add rice, stir to incorporate and return the chicken and sausage to pan.
    • Cover and place in a pre-heated 375°f oven for 15 minutes. Add the shrimp , cover and return to oven for another 10 minutes. To check for doneness, uncover pan and look for the rice to have absorbed most all the liquid and the shrimp are pink and cooked through. Serve with your favorite hot sauce.