Saturday, November 6, 2010

Jambalaya (Louisiana Recipe)

Recipe for 6-8

2 tablespoons olive oil
2 chicken breasts, boneless skinless, cut into bite-size pieces
1½ cups smoked sausage, thickly chopped
2 cups medium, fresh shrimp, peeled and deveined
1 onion, diced
1 green bell pepper, diced
1/2 cup thickly chopped celery
2 cloves garlic, chopped
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups rice
4 cups chicken stock
1 can tomato sauce
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot chilli sauce



Heat olive oil in a large skillet over medium high heat. Sauté chicken pieces and sausage until lightly browned (about 5 minutes).
Stir in onion, bell pepper, celery and garlic. Season with cayenne, salt and black pepper. Cook 5-6 minutes, or until onion is tender and translucent. Then add rice, tomato sauce and stir in chicken stock and bay leaves. Bring to a boil, reduce the heat and cover.
Cook for 10 minutes and add the shrimps. Cover again and simmer 10 more minutes, or until rice is tender. A couple of minutes before finishing stir in the Worcestershire sauce and hot pepper sauce.
Serve hot with a nice cold beer. Enjoy!