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Chicken & Shrimp Jambalaya

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1 pound fully cooked smoked sausage links cut into 1/4-inch slices

2 cups chopped onion

2 cups sliced celery

1/4 cup chopped jalapeno peppers

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1 tablespoon minced garlic

1 28-ounce can of crushed tomatoes or whole tomatoes cut into quarter size pieces

4 cups water

2 cups cooked, cubed chicken

2 cups cubed ham

1 cup uncooked white rice (use a slow cooking type of rice, not minute rice)

2 tablespoons chicken flavored bouillon granules or 4 chicken bouillon cubes

1 1/2 teaspoons paprika

1 teaspoon basil leaves

1/2 teaspoon black pepper

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne pepper

2 bay leaves

1 pound fresh or frozen raw shrimp, shelled and deveined

Hot pepper sauce, optional

In a large pot cook sausage, onion, celery, peppers and garlic over medium heat. Cook until onions are tender. Add remaining ingredients except shrimp and hot pepper sauce.

Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes until rice is tender. Add the shrimp. Cook 2 to 3 minutes until the shrimp turns pink. Remove the bay leaves.

Serve in dishes. Pass the hot pepper sauce and let people add as much hot pepper sauce as they desire.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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