Thursday, May 26, 2011

Jambalaya








Ingredients:

1 pound fully cooked smoked sausage links, sliced

1/2 pound fully cooked smoked ham, diced

1/4 cup butter or margarine

4 medium onions, chopped

1 small green pepper, chopped

3 to 4 garlic cloves, minced

1 can (16 ounces) tomatoes with liquid, cut up

1 bay leaf

1/2 teaspoon cayenne pepper

3 cups chicken broth

2 cups uncooked long-grain rice

2 pounds uncooked shrimp, cleaned and peeled

1 cup diced cooked chicken

Salt and pepper to taste


Directions:

In a large pan, saute sausage and ham in butter until lightly browned; add onions, green pepper and garlic. Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth. Cover and bring to a slow boil; stir in rice. Cover and cook over low heat until rice is nearly tender, about 15-20 minutes. Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not overcook shrimp. Salt and pepper to taste. Remove bay leaf: Yield: 10-12 servings..

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