Chicken and Shrimp Jambalaya Recipe

Ingredients
<br>- 1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
<br>- 2 cups chopped onion
<br>- 2 cups sliced celery
<br>- 2 cups chopped green bell pepper
<br>- 1/4 cup chopped jalapeno peppers
<br>- 1 tablespoon minced garlic
<br>- 1 (28 ounce) can whole tomatoes
<br>- 3 cups water
<br>- 2 cups cooked, cubed chicken
<br>- 2 cups cubed ham
<br>- 1 cup uncooked long-grain white rice
<br>- 1 tablespoon HERB-OX® Chicken Flavored Bouillon Granules
<br>- 1 1/2 teaspoons paprika
<br>- 1/2 teaspoon dried basil leaves
<br>- 1/2 teaspoon coarsely ground black pepper
<br>- 1/2 teaspoon dried thyme leaves
<br>- 1/8 teaspoon cayenne pepper, or to taste
<br>- 2 bay leaves
<br>- 1 pound fresh or frozen raw shrimp, shelled and deveined
<br>- Hot pepper sauce
<br><p></p>Directions
<br>step 1: In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender.  Add remaining ingredients except shrimp and hot pepper sauce.  Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender.  Add shrimp.  Cook 2 to 3 minutes or until shrimp turns pink.  Remove bay leaves.  Serve with hot pepper sauce.
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Ingredients
- 1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
- 2 cups chopped onion
- 2 cups sliced celery
- 2 cups chopped green bell pepper
- 1/4 cup chopped jalapeno peppers
- 1 tablespoon minced garlic
- 1 (28 ounce) can whole tomatoes
- 3 cups water
- 2 cups cooked, cubed chicken
- 2 cups cubed ham
- 1 cup uncooked long-grain white rice
- 1 tablespoon HERB-OX® Chicken Flavored Bouillon Granules
- 1 1/2 teaspoons paprika
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon cayenne pepper, or to taste
- 2 bay leaves
- 1 pound fresh or frozen raw shrimp, shelled and deveined
- Hot pepper sauce

Directions
step 1: In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.

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