Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya

wtorek, 28 stycznia 2014

Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya

Time: 1 hrs 25 mins

Ingredients

  • 2 cups cooked chicken (I like a combination of roasted light and dark chicken... with crispy skin)
  • 1 lb peeled deveined raw shrimp
  • 1/2 lb smoked sausage, sliced
  • 2 cups chopped onions
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon black pepper
  • 3/4 cup uncooked rice
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • salt

Directions

  • 1 In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
  • 2 Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
  • 3 Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
  • 4 Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
  • 5 Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
  • 6 Season to taste with salt and more pepper if you like.

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