Homemade Jambalaya
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 8 servings.
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
Ingredients
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1 pound smoked kielbasa or smoked Polish sausage,. cut into 1/4-inch slices
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1 pound boneless skinless chicken breasts, cut into 1-inch cubes
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2 celery ribs, thinly sliced
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1 large onion, chopped
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1 medium green pepper, chopped
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2 garlic cloves, minced
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1 can (28 ounces) diced tomatoes, undrained
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2 cups uncooked rice
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2 cups water
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1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined
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3 tablespoons minced fresh parsley
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2 tablespoons Worcestershire sauce
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 to 1/2 teaspoon cayenne pepper
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 each: 464 calories, 17g fat (6g saturated fat), 111mg cholesterol, 1161mg sodium, 47g carbohydrate (6g sugars, 3g fiber), 28g protein.
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