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
- 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
- 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.
Originally published as Jambalaya in The Best of Country Cooking Annual 2005, p50
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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