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Jambalaya - 2c


5 each celery ribs; trimmed, sliced
2 each bell peppers; stemmed, cored, seeded
1 medium Red onion; peeled, quartered
1 medium White onion; peeled, quartered
1 medium yellow onion; peeled, quartered
1 head garlic; separated into cloves
1 small Bunch fresh basil OR; 2 tb dried
1 small Bunch fresh oregano OR; 2 tb dried
1/2 bunch Fresh thyme OR; 2 tb dried
3 can tomatoes; diced, (28 ounce each)
2 cup Sun-dried tomatoes; cut into pieces
2 pounds boneless chicken; cut into pieces
1 lb Wing-ettes; (wings without the tips)
5 each Bay leaves
4 tb Pure mild chile powder
2 lb Andouille sausage
2 lb tiger shrimp; peeled, deveined
  Salt; to taste
  rice; steamed, hot

Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a
food processor. Transfer to a large pot; add the canned and sun-dried
tomatoes, the chicken, bay leaves and chile powder. Cover and bring to a
boil. Reduce heat to medium an cook for about 35 minutes. While the mixture
cooks, thinly slice the andouille sausage and roast in 350F oven for about
15 minutes (this will render out a lot of the grease). Add andouille to
the pot, reduce heat to a simmer, and cook for about 30 minutes. Add shrimp
and cook for about 5 minutes. Season with salt to taste. Serve over rice.

Yield: 10 servings

Preparation Time: 0:00

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