@@@@@ Now You're Cooking! Export Format

Cajun Jambalaya - 2c


12 medium shrimp, peeled,; deveined and chopped
4 ounces chicken; diced
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup onion; chopped
1/4 cup green bell pepper; chopped
1/4 cup celery; chopped
2 tablespoons garlic; chopped
1/2 cup tomatoes; chopped
3 each bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage; sliced
  Salt and pepper; to taste

In a bowl combine shrimp, chicken and Creole seasoning, and work in
seasoning well. In a large saucepan heat oil over high heat with onion,
pepper andcelery, 3 minutes. Add garlic, tomatoes, bay leaves,
Worcestershire and hotsauces. Stir in rice and slowly add broth. Reduce
heat to medium and cook until rice absorbs liquid and becomes tender,
stirring occasionally, about 15 minutes. When rice is just tender add
shrimp and chicken mixture and sausage. Cook until meat is done, about 10
minutes more. Season to taste with salt, pepper and Creole seasoning.

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.34 **