Chicken sausage jambalaya

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 teaspoon Minced garlic (or 3 cloves if; like me, you love garlic!)
1 tablespoon Minced shallots
1 Onion; chopped
2 Celery ribs; chopped
½ Red pepper; seeded and diced
½ Green pepper; seeded and diced
2 Tomatoes; peeled and chopped, or one 14 1/2-ounce can, chopped, including liquid
8 ounces Lean smoked sausage; sliced (I use spicy turkey or italian sausage)
1½ pounds Skinless boneless chicken breasts; diced (sometimes I use shrimp too or instead)
1 cup Long-grain white rice
2 cups Chicken stock
1 Bay leaf
Salt and pepper to taste
2 teaspoons Tabasco or to taste
1 tablespoon Worcestershire sauce or to taste
1 teaspoon Fresh thyme or 1/2 tsp dried
1 tablespoon Chopped fresh basil or 1 1/2 tsp dried
5 Green onions; chopped

Directions

Heat oil in Dutch oven or heavy saucepan over medium-high heat. Add garlic, shallots, onion, celery, red/green peppers, and tomatoes, if using fresh.

(Canned get added later.) Saute until onions are soft and transparent.

Add sausage and chicken. Cook until chicken is cooked through and white in appearance, no longer transparent. Add rice and cook briefly, stirring well to coat grains.

Pour in chicken stock. Add bay leaf, salt, pepper, canned tomatoes if using, Tabasco, and Worcestershire sauce. If using dried herbs, add thyme and basil. Bring liquid to a boil, reduce heat, cover, and simmer for 25 to 30 minutes, stirring occasionally until liquid is absorbed and rice is tender. If rice begins to get too dry add a bit more water.

When rice is tender, fold in fresh thyme, basil and green onions. Serves 4.

Enjoy!!!!

Posted to TNT Recipes Digest by Aquasea221@... on Feb 21, 1998

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