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Jambalaya Recipe

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I first tasted this dish at a church potluck. I got the original recipe from my daughter's godfather and adapted it suit my family's tastes.—Glada Marie St. Clair, Crossville, Tennessee

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8 Servings
Prep: 20 min. Cook: 20 min.

Ingredients

1 pound smoked kielbasa or smoked Polish sausage,. cut into 1/4-inch slices
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 celery ribs, thinly sliced
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups uncooked rice
2 cups water
1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper

Directions

In a Dutch oven, saute sausage for 1 minute. Add chicken; saute 2 minutes longer. Add the celery, onion, green pepper and garlic; saute for 2 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until chicken is no longer pink; stir. Let stand for 5 minutes to absorb any remaining liquid before serving. Fluff with a fork. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 464 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 1,161 mg sodium, 47 g carbohydrate, 3 g fiber, 28 g protein.

Jambalaya published in The Best of Country Cooking Annual 2005, p50

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