Chicken and Shrimp Jambalaya

Tell Us About It

This recipe was brought back by my brother after a trip to New Orleans. It has become a favorite of my family for those cold winter nights.

Ingredients

Makes 2 quarts. I always double it!

1/2 lb bulk sausage	2 cups cubed, cooked chicken	1 cup sliced celery
1 - 28oz can tomatoes diced, drained	1 cup chopped green pepper	3/4 cup uncooked long grain rice
1 cup chopped onion	1/2 tsp paprika	2 garlic cloves finely chopped
1/2 tsp black pepper	3 cups water	1/4-1/2 tsp cayenne pepper
4 tsp Wylers chicken bouillon	1/4 tsp thyme leaves	hot pepper sauce (optional)
1/2 lb medium raw shrimp de-veined etc.

Directions

In dutch oven or large stock pan, brown sausage. Add celery, green pepper, onion, and garlic. Cook until tender over medium to medium high heat. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Reduce heat, cover, and simmer 30 minutes. Add shrimp. Cook covered until shrimp are pink. Serve with hot pepper sauce on the side (if desired) and crusty bread. Refrigerate leftovers.

I have used long grain instant rice and added it for the last 5-6 minutes of the cooking time. I have also use the already cooked shrimp. My family doesn't know the difference with either substitution.

This can also be frozen as whole meal or individual meals.

Name: Bonnie Brodmerkle
State Country: Massachusetts

Fav Place: seafood or pasta specialty restaurants
Fav Dish: seafood fettuccine alfredo
Date: March 28, 2001

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