Jambalaya

1 servings

Ingredients

Quantity Ingredient
5 Celery ribs, trimmed, sliced
2 Bell peppers, stemmed, cored, seeded
1 medium Red onion, peeled, quartered
1 medium White onion, peeled, quartered
1 medium Yellow onion, peeled, quartered
1 Head garlic, separated into cloves, the cloves peeled
1 small Bunch fresh basil (or 2 tablespoons dried)
1 small Bunch fresh oregano (or 2 tablespoons dried)
½ bunch Fresh thyme (or 2 tablespoons dried)
3 cans (28 ounces each) tomatoes, diced
2 cups Sun-dried tomatoes, cut into pieces
2 pounds Boneless chicken, cut into pieces
1 pounds Wing-ettes (wings without the tips)
5 Bay leaves
4 tablespoons Pure mild chile powder
2 pounds Andouille sausage
2 pounds Peeled, deveined tiger shrimp Salt ot steamed rice

Directions

Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor. Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover and bring to a boil. Reduce heat to medium an cook about 35 minutes.

While the mixture cooks, thinly slice the andouille sausage and roast in 350 F oven for about 15 minutes (this will render out a lot of the grease). Add andouille to the pot, reduce heat to a simmer, and cook about 30 minutes. Add shrimp and cook about 5 minutes. Season with salt to taste. Serve over rice. Serves 10 to 12.

PER SERVING: 495 calories, 57 g protein, 21 g carbohydrate, 24 g fat (6 g saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber.

Submitted By CAROL KATZ On 11-24-95

Related recipes