Jambalaya with a twist

Name: Jambalaya with a twist
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 boneless skinless chicken thighs; 1 lb medium raw shrimp (31-40 lb), thawed; 1 lb smoked beef sausage; 1 lg yellow onion, diced; 3 stalks celery, diced; 1 lg green bell pepper, diced; 6 cloves garlic, finely minced; 2 cans (15 oz) ea) fire roasted tomatoes; 1 qt chicken stock; 2 tbsp vegetable oil; 2-3 tsp cayenne pepper; 2 tsp dried thyme; 2 tsp dried oregano; 2 tsp smoked paprika; 1 tsp tumeric; Kosher salt; Black pepper; 3 cups uncooked rice; 6 cups water or chicken broth

tamiller1954 @theresa_BYDCook

Dallas, TX

Jambalaya with a twist

tamiller1954 @theresa_BYDCook

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Ingredients

45 mins

8 servings

8boneless skinless chicken thighs
1 lbmedium raw shrimp (31-40 lb), thawed
1 lbsmoked beef sausage
1lg yellow onion, diced
3 stalkscelery, diced
1lg green bell pepper, diced
6 clovesgarlic, finely minced
2 cans (15 oz)ea) fire roasted tomatoes
1 qtchicken stock
2 tbspvegetable oil
2-3 tspcayenne pepper
2 tspdried thyme
2 tspdried oregano
2 tspsmoked paprika
1 tsptumeric
Kosher salt
Black pepper
3 cupsuncooked rice
6 cupswater or chicken broth

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Steps

45 mins

1

Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage.
2

Slice sausage into 1/2" slices. Set aside.
3

Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside.
4

Prep and dice onion, celery, green pepper and garlic. Set aside.
5

Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan.
6

Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low.
7

Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!

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tamiller1954 @theresa_BYDCook

on February 04, 2016 03:41

Dallas, TX

My day job is cost accounting and my nights and weekends are filled with cooking and baking for my clients. I went to culinary school when I was 58 and had a so much fun!