sausage, chicken and shrimp jambalaya
 
makes 8 to 10 servings 
 
 
1 lb.  andouille sausage cut into 1/4 inch slices
1/2 lb.  chorizo sausage, diced
1-1/2 lb.  boneless white and dark chicken meat cut into 1 inch cubes
1/4 cup  vegetable oil
2 cup  chopped onions
1 cup  chopped celery
1   green bell peppers, chopped
3   garlic cloves, minced
1 Tbsp  paprika
1   16 ounce can tomatoes, chopped
5 cup  chicken stock
2   bay leaves
1-1/2 tsp  salt
2 to 3   drops tabasco sauce
1 tsp  freshly ground black pepper, or to taste
1 tsp  cayenne pepper, or to taste
1 tsp  oregano
1 tsp  thyme
1 lb.  shrimp, peeled and deveined
2-1/2 cup  long grain rice
1 cup  finely chopped green onions
 
heat the oil in a large dutch oven over medium heat. add the andouille 
sausage and lightly brown. remove and set aside. 
add the chorizo to the pot and lightly brown. remove and set aside with 
the andouille. 
season the chicken with salt and pepper, add to the pot and brown on all 
sides. once browned, remove and set aside with the sausages. 
add the onions, celery, and bell peppers. cook, stirring until the 
vegetables are tender. add the garlic and paprika and stir to blend 
well. then add the tomatoes, chicken stock, bay leaves, salt, tabasco, 
black and cayenne pepper, oregano, thyme, chicken and sausages. 
bring to a boil, reduce heat, cover and simmer for 45 minutes. taste to 
adjust the seasonings if needed. 
add the rice, stirring well. bring back to a boil, cover and simmer over 
low heat 25 minutes. 
stir in the shrimp and allow to cook 5 more minutes or until pink. add 
the green onions and stir well. let the jambalaya sit for 2 to 3 minutes 
before serving. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 76040) Mirror: rec.food.recipes: Thu, Sep 9, 2004


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