Dd's Jambalaya

Didi's Jambalaya includes chicken, andouille sausage AND shrimp . . . WOW!! 

 

JAMBALAYA

 

1 chicken breast, 1 ½-inch cubes

2 links andouille sausage, sliced diagonally

10-12 pc. shrimp (dependent on size), peeled, deveined

Salt, freshly ground black pepper, garlic salt

1 tsp. olive oil

1 small onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

½ small green bell pepper, chopped

½ small red bell pepper, chopped

1 TB tomato paste

1 c. long grain rice

2 c. chicken broth

1 TB Cajun seasoning*

1 bay leaf

Garnish: chopped green onion

 

*Cajun Seasoning:

1 ¼ tsp. paprika

1 tsp. each salt, garlic powder

½ tsp. each freshly ground black pepper, cayenne pepper

½ tsp. each oregano, thyme

½ tsp. each cumin, dry mustard

¼ tsp. ground bay leaves

 

*In a mixing bowl combine all ingredients for Cajun seasoning well. Set aside. Makes approximately 2 TB.

Season chicken and shrimp with seasoning mix. Set aside. 

In a medium saucepot over medium heat sauté chicken until cooked through. Add sausage, onion, garlic, 

celery and peppers. Cook until vegetables are limp. Add seasoned shrimp. Cook until shrimp are “just” pink. Remove shrimp, set aside. 

Stir in tomato paste stirring until completely incorporated. Add rice, chicken broth, remaining seasoning mix and bay leaf. Bring to a boil. Reduce heat; cover and let simmer 20 minutes. 

Add shrimp; allow to sit 1 minute to warm through. 

Serve immediately. Garnish with green onion. Serves 2-3.